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Grilled sea bass with beurre blanc sauce

SERVES 4

INGREDIENTS

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

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