4 sea bass fillets 1 Tbs. salmon eggs freshly snipped chives for decoration For the sauce: 4 Tbs. white wine vinegar 4 Tbs., dry white wine 3 shallots, peeled and finely chopped 8oz/225g unsalted butter, in small cubes salt and white pepper squeeze of lemon juice
Instructions
1) First make the beurre blanc. Boil the vinegar, white wine and shallots until just a tablespoon remains. Add the butter little by little, whisking all the time, until all butter is incorporated. Season with salt and freshly ground white pepper and a squeeze of lemon juice. Strain. Keep warm while cooking the fish.
2) Poach sea bass, and drain, the flake into large chunks. Arrange a tumble of fish on a serving plate. Stir salmon eggs into sauce, then pour over. Serve sprinkled with chopped chives.
