Sea Bass with Vanilla Beurre Blanc

Name: Sea Bass with Vanilla Beurre Blanc
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: French
Ingredients: 4 Sea bass fillets; 2 Shallots; 120 ml Dry white wine; 2 tbsp White wine vinegar; 180 g Cold butter; 1/2 Vanilla pod; 1 tsp Lemon juice; to taste Salt; to taste White pepper

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An old fine-dining favourite where delicate sea bass meets a surprising vanilla butter sauce that tastes more elegant than sweet.

Serves: 4 people

Preparation time: 40 min

Ingredients

Sea bass fillets – 4
Shallots – 2
Dry white wine – 120 ml
White wine vinegar – 2 tbsp
Cold butter – 180 g
Vanilla pod – 1/2
Lemon juice – 1 tsp
Salt – to taste
White pepper – to taste

Method

Steam or pan-roast the sea bass until just cooked. Reduce shallots, wine, vinegar and vanilla seeds, then whisk in cold butter for a glossy sauce. Add a touch of lemon and spoon over the fish.