Sea Bass with Cream Sauce


  • 12 sea bass fillets (3oz each)
  • 6 tbs clarified unsalted butter
  • 1/2 tsp shallots, chopped
  • 1/4 tsp fresh tarragon
  • 6 tbs dry white wine
  • juice of 1/2 lemon
  • 1/2 cup heavy cream
  • Saute the bass fillets in the butter over low heat for 2 minutes on each side.
  • Add the shallots and tarragon and cook for another 30 seconds.
  • Drain off the excess butter, then add the wine and cook for another 30 seconds.
  • Add the lemon juice and cook until the fillets are cooked through.
  • Remove the fillets and place on a serving platter.
  • To make the sauce using medium heat add the cream to the liquid remaining in the saute pan and cook until it reduces by about a third, stirring constantly.
  • Pour the sauce over the fillets and serve.

Print Recipe

No Comments

Leave a reply