Ingredients
Serve four.
for the beurre blanc:
1-large shallot, finely chopped.
2 tbsp of red wine vinegar.
1/cup or muscadet or gros plant wine.
2 stick of butter.
Salt&pepper to taste.
4 seabass steaks(8oz)
For the court bouillon.
1/2 onion minced
1 small carrot sliced
small bouquet of fresh parsley
4 Bay leaves
3 spring of fresh thyme
1 tbsp Salt
1tbsp whole black pepper
1/2 cup of red wine vinegar.
Preparation
Prepare the court bouillon: 1/2 gallon of water add all ingredients for the court bouillon get to a boil and simmer for at least 5 minutes to get the flavor from all ingredients. lower the heat to simmering and add the fish and cook for about 8 minutes keeping it simmering. Check the temperature(145.F.)Then remove it to a serving platter. For the sauce: This is the delicate part: put the shallot in medium saucepan, add the vinegar and wine, get to a boil and let reduce until it is almost dried, but still just a little bit of the liquid.Take it off the fire wait 1 minute and add 2 egg yolks, wisking to avoid any cooking of the egg, put the saucepan back on the fire(low heat) and continuing wisking until it become like a honey consistancy, then add the butter in little cubes a few at the time, combine them until dissolved and add more the rest stirring constantly. Keep the sauce at a medium temperature:not too hot,not to cold(120.F.).Add salt&pepper to taste.Pour over the fish and serve with rice, steamed potatoes or vegetable blend with no broccoli.
