Striped Sea Bass with Beurre Blanc - LeGourmetTV

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pre-heat skillet (non-stick would be best) over medium-high heat.

Rub fillets with grape seed oil, and then season with salt and pepper.

Place fillets in pan flesh side down and sear for 2 minutes or until flesh starts to brown.

Repeat the same on skin side.

Remove fish from pan and place on paper towel to absorb excess oil.

In the same pan, add Riesling and chopped shallots.

Reduce wine by two thirds over high heat.

Add cold butter 1 oz. at a time, whisk until melted before adding the next.

Season with salt, pepper, and lemon juice.

Place watercress purée in the center of the plate, cut fillets in half and place over purée.

Spoon sauce over fish.

Garnish with whole watercress.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens