"Simplicity is the ultimate sophistication" LdV

Wednesday, 30 August 2017

WHITE BUTTER SAUCE SEA BASS WITH CAULIFLOWER RICE (Bar Nantais au riz de chou-fleur)

WHITE BUTTER SAUCE SEA BASS WITH CAULIFLOWER RICE
(Bar Nantais au riz de chou-fleur)

Fish are terribly 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.





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

WHITE BUTTER SAUCE SEA BASS WITH CAULIFLOWER RICE

Serves 4


4 Sea bass fillets
4 shallots finely chopped
10cl 3,40 oz of white wine (try to use a Muscadet wine if possible)
2 tbsp of white wine vinegar
150g 5,2 oz of butter, cubed, straight from the fridge
1 medium cauliflower (without hard core and stalks)
Olive oil

Preheat your oven at 200° C.
Put the fillets in a 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 (called the beurre blanc)
Serve the sea-bass, drizzle with the beurre blanc and the cauliflower rice.




Bar Nantais au riz de chou-fleur

Pour 4 personnes
4 filets de Bar
4 échalotes finement émincées
10cl de vin blanc (Muscadet si possible)
2 CAS de vinaigre de vin blanc
150g de beurre (directement du frigidaire)
1 chou-fleur moyen en bouquet
Huile d’olive

Préchauffez votre four à 200° C.
Posez les filets dans un plat et enfournez-les pour 10 minutes.
Pendant ce temps, à l’aide de votre robot, émiettez le chou-fleur la taille de grains de riz.
Cuire les grains dans une poêle avec un peu d’huile d’olive, 5 minutes en remuant souvent.
A côté, dans une casserole, amenez gentiment à ébullition le vin avec les échalotes et le vinaigre.
Réduire ensuite sur feu moyen puis ajoutez le beurre froid tout en fouettant afin d’obtenir une émulsion : le beurre blanc.
Servir les filets de Bar avec le beurre blanc et le riz de chou-fleur.

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