Seabass Au Beurre Blanc(White Butter)

• Serve four.
• for the beurre blanc:
• 1-large shallot, finely chopped.
• 2 tbsp of red wine vinegar.
• 1/cup or muscadet or gros plant wine.
• 2 stick of butter.
• Salt&pepper to taste.
• 4 seabass steaks(8oz)
• For the court bouillon.
• 1/2 onion minced
• 1 small carrot sliced
• small bouquet of fresh parsley
• 4 Bay leaves
• 3 spring of fresh thyme
• 1 tbsp Salt
• 1tbsp whole black pepper
• 1/2 cup of red wine vinegar.

1. Prepare the court bouillon:
2. 1/2 gallon of water
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. 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. For the sauce:
6. This is the delicate part:
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.

beurre, shallot, red wine vinegar, plant wine, butter, saltpepper, onion, carrot, bouquet of fresh parsley, bay leaves, spring of fresh thyme, salt, black pepper, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/seabass-au-beurre-blanc-white-butter-50156019 (may not work)