Black Bass With Pine Nuts

• 12 cup dry white wine, plus
• 2 tablespoons dry white wine
• 1 shallot, chopped
• 1 small bay leaf
• 2 tablespoons heavy cream
• 8 ounces unsalted butter, cut into small pieces
• 12 teaspoon crushed saffron
• 2 tablespoons water
• 6 tablespoons extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 4 tablespoons unsalted butter
• 2 ounces toasted pine nuts
• 2 ounces golden raisins
• 12 lb Baby Spinach
• salt and pepper
• 4 (6 ounce) black sea bass or 4 (6 ounce) sea bass fillets, boned
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 12 ounces pine nuts, toasted and finely chopped
• 1 ounce plain breadcrumbs

1. To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry.
2. Add the cream, then whisk in the butter; set aside and keep warm.
3. Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half.
4. Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve.
5. Keep the sauce warm.
6. The Vinaigrette: Mix the olive oil with the vinegar and set aside.
7. The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns.
8. Add the spinach, salt and pepper and saute until wilted.
9. Transfer to a warm plate.
10. The Fish: Preheat the broiler.
11. Season the flesh-side of the fillets with salt and pepper.
12. Heat the olive oil in a nonstick skillet.
13. Add the fish and saute over medium heat until crisp.
14. Turn and cook for 30 seconds longer.
15. Transfer to a heat-proof platter.
16. Melt the butter in a small skillet.
17. Add the chopped pine nuts and breadcrumbs, and cook until foaming.
18. Spoon over the fish.
19. Broil until golden brown.
20. To Serve: Arrange the fish on the spinach.
21. Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.

white wine, white wine, shallot, bay leaf, heavy cream, unsalted butter, saffron, water, extra virgin olive oil, aged balsamic vinegar, unsalted butter, nuts, golden raisins, spinach, salt, black sea bass, salt, extra virgin olive oil, unsalted butter, nuts, breadcrumbs

Taken from www.food.com/recipe/black-bass-with-pine-nuts-189386 (may not work)