Sea Bass in Saffron Sauce (From Javier Otaduy's recipe)

• 2 sticks unsalted sweet butter, preferrably clarified
• 1 cup white wine
• 2 cups fish broth or clam juice
• 4 sea bass fillets, approximately 6 ounces each
• 3/4 cup mayonnaise
• 18 teaspoon saffron threads
• Salt and pepper to taste

1. Melt 1 stick of butter with the wine and broth or clam juice in saucepan.
2. Add the fillets and poach gently, about 10 minutes.
3. Remove to platter and keep warm.
4. Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish.
5. Heat, stirring frequently, until the sauce becomes smooth.
6. Do not allow to boil.
7. Add saffron and season with salt and pepper to taste.
8. Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

butter, white wine, fish broth, bass fillets, mayonnaise, saffron threads, salt

Taken from cooking.nytimes.com/recipes/10638 (may not work)