RecipeMuncher

All Chilean Sea bass Sea bass from breed 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. Ingredients:1 shallot10 g butter4 tablespoon white wine1/4 teaspoon white balsamico250 ml fish stock150 g ice cold but (...)