Recipes

Sea Bass with Cream Sauce

Ingredients

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.

Servings

4

Prep

15 min

Cook

10 min

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    Skill Level

    Easy