Pan-Roasted Bass, Lime Beurre Blanc, Caviar, Finger Limes
Pan-Roasted Bass, Lime Beurre Blanc, Caviar, Finger Limes
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STARTER4 PERS.
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timing55MIN
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preparation time45MIN
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Cooking time10MIN
INGREDIENTS
564g seabass
(141g per person)
BEURRE BLANC
475ml heavy cream
15ml white wine reduction
15ml fish sauce
1 lime zested and juiced
60g butter dice
WHITE WINE REDUCTION
945ml Champagne vinegar
945ml white wine
1 garlic clove crushed
2 julienne shallots
4 pieces peppercorn
2 pieces lime leaf
¼ bunch thyme
GARNISH
4 Yukon potatoes
4 finger limes, popped and seeded
30ml chives, minced
50g Oscietra caviar
RECIPE DEVELOPMENT
Step 1 BEURRE BLANC
Reduce heavy cream by half. Season with lime zest, fish sauce and wine reduction. With a hand blender emulsify the butter slowly.
Step 2 WHITE WINE REDUCTION
Reduce all ingredients to 60ml volume and strain.
Step 3 GARNISH
Peel the potatoes and using a smaller melon baller, scoop the potatoes, place in a pot and cover with water.
Add salt, bring to a boil and strain. Place on a lined sheet tray.
Step 4 FINISHING & SERVING INSTRUCTIONS
Preheat the oven to 190°C.
Heat a saucepan on medium high heat, add the olive oil.
Season the fish on all sides and pan sear skin side down.
Finish in the oven for 5-7 minutes depending on the thickness of the fish.
Warm the beurre blanc, add the potatoes and warm.
Add the caviar and finger limes.
Krug Rosé
26ème Édition
The beurre blanc is rich and creamy with pops of the tart finger limes, which add not only a citrusy but slightly floral layer of depth. The bright freshness of Krug Rosé 27ème Édition helps cut through the richness of the sauce, leaving the palate refreshed while the minerality of the caviar creates contrast with each sip.
NINA COMPTON
Louisiana, United States
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