"Simplicity is the ultimate sophistication" LdV

Monday, 25 May 2015

BAR NANTAIS (WHITE BUTTER SAUCE SEA BASS) WITH CAULIFLOWER RICE.

BAR NANTAIS
(WHITE BUTTER SAUCE SEA BASS)
WITH CAULIFLOWER RICE

It will be a special fish recipes week ! With sea bass, halibut and tuna. Fish are easy to prepare, ask only a few minutes to be cooked and are healthy so it's a bonus in every way. The Bar Nantais I propose you today is a very famous recipe from Nantes in France. There is a small "culinary war" between the area of Nantes and Anjou to attribute the birthplace of this "beurre blanc" sauce actually. The story said that one Chef from Nantes forgot to add eggs in his bearnaise sauce for the shad he had to serve to the Marquis de Goulaine. The "beurre blanc" sauce was created then... Later on, he opened a restaurant where the illustrious"Mère Michel" learned the secret of this "beurre blanc" served afterwards in her restaurant in Paris.
This beurre blanc is absolutely amazing. When I was a little girl, it was my first "crush" for a sauce. Be prepared to fall in love as well...
I proposed this sea bass with a cauliflower rice. You can serve yours with normal rice or boiled potatoes.

Wine pairing : Saint-Joseph (White) from The Rhône Valley.





BAR NANTAIS OU AU BEURRE BLANC (WHITE BUTTER SAUCE SEA BASS) WITH CAULIFLOWER RICE
A quick glance in your kitchen...

In your fridge
Butter
Sea bass fillets
White wine
Cauliflower

In your cupboard
Shallots
White wine vinegar
Olive oil

BAR NANTAIS OU AU BEURRE BLANC (WHITE BUTTER SAUCE SEA BASS) WITH CAULIFLOWER RICE
Serves 4

4 Sea bass fillets
4 shallots finely chopped
10cl of white wine (try to use a Muscadet wine if possible)
2 tbsp of white wine vinegar
150g of butter, cubed, straight from the fridge
1 medium cauliflower (without hard core and stalks)
Olive oil

Preheat your oven at 200.
Put the fillets in an baking tray.
Cook them 7 minutes.
Meanwhile, using a food processor, pulse the cauliflower the size of rice.
Cook the cauliflower rice in a pan for 5 minutes, stirring well, with a little bit of olive oil.
At the same time, in a saucepan, gently bring to the boil the wine with the shallots and the vinegar.
Reduce heat to medium-low.
Add the cold butter and stir with a whisk mix until you have an emulsion.
Serve the sea-bass, drizzle with the beurre blanc and the cauliflower rice.

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