1 sea bass, weighing about 1.5 kg
A little melted butter, for brushing
1 quantity Beurre blanc, made with fish stock
Salt and freshly ground black pepper
FOR THE BEURRE BLANC:
50 g shallots, very finely chopped
2 tablespoons white wine vinegar
4 tablespoons dry white wine or vermouth, such as Noilly Prat
6 tablespoons water or Fish Stock (recipe here)
2 tablespoons double cream
175 g chilled unsalted butter, cut into small pieces
