![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudEE0G_dECqklitcsvslDXK4d0O4cPKtibIzkgIs_NDLdm8V6YFulA3TYxfkwbkdovQnF210lLNx3d2P0twwb4-Ery1pGLb-Bu8hdhB3-7VzUVG7fFY-q-JsMx3P7S1ZTkrdVUFpmp_tW/s400/warnsign_eu.gif)
All Chilean Sea bass
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Sea bass from breed or caught in the North East Atlantic
Beurre blanc is a simple butter-based emulsifed sauce made with a reduction of vinegar and/or white wine, shallots into which cold butter is blended off the heat to prevent separation. I thought it would go pretty well with a nice sea bass. I served some couscous with spinach-almond pesto and green beans with morels among the fish.
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Ingredients:
1 shallot
10 g butter
4 tablespoon white wine
1/4 teaspoon white balsamico
250 ml fish stock
150 g ice cold butter
salt, pepper
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Dice shallot and add it to the melted butter among the wine, the balsamico and the fish stock. Let it simmer until it has reduced down to about a quarter. Strain shallots and mix in diced cold butter. Season with salt and pepper.
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8 comments:
That sea bass looks so delicious! I love the neat presentation!
Cheers,
Rosa
That fish makes my mouth water!
herrlicher Fisch. Toll zubereitet !
This looks fantastic!
It's been a long time we haven't had any fish! This makes me crave even more!!
After seeing Julie & Julia, buerre blanc was the first thing I wanted to make....delish. Great blog!
hi, i'm new in your blog, and i really like it, this fish looks so apetising that i want to go out and buy one, i love fish, and your recipe makes me homesick (spain)
i will be coming back to your blog for more tasty recipes,visit mine if you have the time:
www.pityinthekitchen.blogspot.com
cheers,
pity
Chrisie, because of you beautiful pictures and fresh recipes, I've awarded you with the creative blogger award.
http://companyinmykitchen.blogspot.com/2009/08/coming-home-and-receiving-award.html
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