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Sea Bass With Lemon Butter Sauce
Serves 4
- sunflower or corn oil for greasing
- 21/4lb (1.1 kg) sea bass, cleaned and filleted
- 4 tarragon sprigs
-
1 lemon,sliced
- salt and black pepper
- 2 tbsp dry white wine
LEMON BUTTER SAUCE
- 2/3 cup (150 ml) light cream
- juice of 1/2 lemon
- 3 tbsp butter, melted
- 1 egg yolk
- 1 tsp all-purpose flour
- white pepper
- 1 tsp chopped fresh tarragon
STEPS :
- Put a large piece offoil on a baking sheet and brush lightly with oil. Put the sea
bass on the foil, tuck 3 of the tarragon sprigs and all but 1-2 of the lemon slices
inside the stomach cavity, and sprinkle with salt and black pepper to taste.
- Season the outside of the fish, and lift up the sides of the foil. Pour the wine
over the fish, then seal the foil into a loose package. Bake in a 400癋 (200癈)
oven for 30 minutes or until the fish is opaque and the flesh flakes easily.
- Meanwhile, make the sauce: whisk the cream in a pan with the lemon juice, butter,
egg yolk, and flour until mixed. Heat very gently, stirring constantly, until the
mixture is thick enough to coat the back of a spoon. Add salt and white pepper to
taste and stir in the tarragon. Keep warm.
- Remove the sea bass from the foil and arrange on a warmed serving dish. Pour on
the cookingjuices. Garnish with the remaining lemon slices and tarragon sprig and
serve immediately. Pass the warm lemon butter sauce separately.
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