Sea Bass with Buerre Blanc
Although the Loire is often referred to as 'the Garden of France', it
is also renowned for its fish dishes, with the local accompaniment of
'beurre blanc'. This lovely sauce has been adopted by Simon for this dish
and makes a perfect partner for this beautiful Sea bass. Best served with
wilted spinach and sauté potatoes, as Simon suggests
Ingredients (serves 4)
4 x 150g sea bass fillets
olive oil for frying
sea salt
Sauce - 3 shallots
45ml white wine vinegar
45ml dry white wine
150g unsalted butter (cold and cubed)
- Trim the fish, score a couple of times on the skin and season. Heat the oil in a pan, then put the fish in flesh side down and cook for 30-40 secs. Flip over and cook for 2-3 mins. Now pop in a 200c oven for another 2-3 mins maximum.
- Sauce - chop the shallots really fine... really, really fine. Put them in a pan with the wine and vinegar. Cook until just about all the liquid evaporates. Allow to cool.
- Turn the heat down really low and put the pan back on. Start adding butter a couple of cubes at a time, whisking well. Make sure that the butter doesn’t completely melt. It should finish the colour and consistency of thick double cream.
- Serve a spoonful of sauce with the fish. I think sauté potatoes and wilted spinach go really well.