Baked Sea Bass In Crust With Pernod Beurre Blanc

• 1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
• Salt and freshly ground black pepper to taste
• 3 parsley sprigs
• 2 tablespoons chopped shallots
• 2 pounds all-butter puff pastry, defrosted according to package directions
• 1 egg yolk beaten with 1 tablespoon of water
• 1 tablespoon of water
• 1/4 cup minced shallots
• 3/4 cup dry white wine
• 1/4 cup heavy cream
• 8 tablespoons unsalted butter
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons minced fresh tarragon leaves, or 2 teaspoons dried
• 2 tablespoons minced fresh chervil leaves
• 2 tablespoons minced fresh chives
• Salt and freshly ground white pepper to taste
• 1 tablespoon Pernod or Ricard

1. Preheat the oven to 450 degrees.
2. Place the fish on a flat surface and sprinkle the cavity with salt and pepper.
3. Stuff it with parsley and shallots.
4. Roll out one sheet of puff pastry into a rectangle about 16 by 9 inches.
5. Arrange the pastry on a large baking sheet.
6. Arrange the fish lengthwise over the center of the pastry and brush around the fish with some of the egg yolk mixture.
7. Roll out the second sheet into a rectangle and place it over the fish.
8. Press the pastry around the sides of the fish to seal it.
9. Use a sharp knife to cut away the pastry around the fish, leaving a border of about one-and-a-half inches.
10. Use the sharp knife to vent the pastry in the middle of the fish if desired.
11. If you wish, trim the pastry into the shape of a fish and decorate the top with a scale pattern or cutouts.
12. Brush the pastry with the remaining egg yolk mixture.
13. Place the fish in the oven and bake for 30 minutes or until the pastry is lightly browned.
14. Reduce the temperature to 400 degrees.
15. If necessary, cover the crust with aluminum foil.
16. Cook for 15 minutes longer.
17. While the fish is baking, combine the shallots and wine in a heavy saucepan.
18. Cook over medium-high heat until the wine has nearly evaporated.
19. Add the cream and reduce by half.
20. Add the butter quickly, one tablespoon at a time, whisking constantly.
21. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod.
22. Remove the fish from the oven and serve with the Pernod beurre blanc sauce.

bass, salt, parsley, shallots, butter, egg yolk, water, shallots, white wine, heavy cream, unsalted butter, parsley, tarragon, chervil, fresh chives, salt

Taken from cooking.nytimes.com/recipes/2568 (may not work)