Seabass Au Beurre Blanc(White Butter)

1. 1

   Prepare the court bouillon:

2. 2

   1/2 gallon of water

3. 3

   add all ingredients for the court bouillon get to a boil and simmer for at least 5 minutes to get the flavor from all ingredients. lower the heat to simmering and

4. 4

   add the fish and cook for about 8 minutes keeping it simmering. Check the temperature(145.F.)Then remove it to a serving platter.

5. 5

   For the sauce:

6. 6

   This is the delicate part:

7. 7

   put the shallot in medium saucepan, add the vinegar and wine, get to a boil and let reduce until it is almost dried, but still just a little bit of the liquid.Take it off the fire wait 1 minute and add 2 egg yolks, wisking to avoid any cooking of the egg, put the saucepan back on the fire(low heat) and continuing wisking until it become like a honey consistancy, then add the butter in little cubes a few at the time, combine them until dissolved and add more the rest stirring constantly. Keep the sauce at a medium temperature:not too hot,not to cold(120.F.).Add salt&pepper to taste.Pour over the fish and serve with rice, steamed potatoes or vegetable blend with no broccoli.

* Per serving · 4 servings · Values may vary.