Stone bass with beurre blanc
Serves 4
Author: Bouchon Bistrot
Ingredients
- 180g stone bass fillet per person
- 5 banana shallots
- 250ml white wine vinegar
- 300ml fish stock
- 225g slightly salted butter
- savoy cabbage
- juice of ½ lemon
- 2 litres vegetable oil
- 1 bay leaf
- 4 cloves garlic
- salt and pepper
- 1 stem lemon grass
Method
- For the beurre blanc, chop five banana shallots finely.
- Put in a saucepan with wine vinegar and fish stock.
- Reduce by a third and add freshly ground black pepper.
- Cut butter into small pieces.
- Take the pan off the heat and firmly whisk in the butter until smooth.
- Season with salt and pepper.
- Shred cabbage very finely.
- Add lemon juice, and seasoning.
- Confit portions of bass in vegetable oil infused with lemon grass, lemon peel, bay leaf, pepper, and garlic at 80C (approx 8-10 mins).
- Serve with steamed baby vegetables and beurre blanc.
