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Serves/Makes: 4 - 6

Ingredients:

• 1 whole sea bass about 3 1/2 pounds (1 1/2 kg), uncleaned
• Lightly flavored court bouillon

Beurre Blanc Sauce
• 3 or 4 shallots, very finely chopped
• 4 tablespoons wine vinegar
• 2 tablespoons court bouillon
• Salt and pepper
• 1 pound (1/2 kg) butter (should be of the best quality)
• Fresh cream

How to cook Sea Bass with Beurre Blanc of Nantes:

• Prepare the sea bass in the usual way and poach it in a lightly flavored court bouillon, either whole or after cutting it into sections or steaks.
• Meanwhile, make the beurre blanc sauce.
• Chop very finely shallots.
• Heat them in a pan with wine vinegar and 2 tablespoons court bouillon.
• If the shallots are large, increase the quantity of liquid slightly, and in any case strain the court bouillon, which you use for this purpose.
• The shallots must now be cooked so gently that they “melt” into the liquid.
• Add seasoning at this stage and reduce by a quarter.
• Start adding butter in very small doses.
• While doing this, keep the pan over the lowest of heats and beat the mixture continuously.
• That is all, except that you can stir in a little fresh cream at the end.
• Serve the grilled sea bass with the beurre blanc sauce separately.

Note:

The French name of this recipe is Bar au Beurre Blanc Nantais.

Comments:

The famous beurre blanc of Nantes* is usually associated with either freshwater fish, such as pike, or fish, which ascend rivers, such as shad. The reason for this is that its delicacy would be overpowered by a fish with a strong marine flavor. However, this does not apply to the sea bass, which itself has a delicate flavor and may be taken in waters of low salinity.
Beurre Blanc - literally translated from French as "white butter". History of Beurre Blanc sauce: The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.
Many authors represent this as a difficult task, but it is fairly straightforward if you allow plenty of time. It must not be hurried.
*Nantes is the fifth largest city in France and is located south of the Breton Peninsula. It is situated on the Loire River, the longest river in France.

This recipe for Sea Bass with Beurre Blanc of Nantes serves/makes: 4 - 6

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The Sea Bass with Beurre Blanc of Nantes Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Bass
Preparation Method: Poached/Simmered
Cuisine: French