All Chilean Sea bass
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.
10 g butter
4 tablespoon white wine
1/4 teaspoon white balsamico
250 ml fish stock
150 g ice cold butter
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.