INGREDIENTS

For the sea bass:

• 4 sea bass fillets (1 per person)
• 1 lemon (cut into slices)
• Salt and pepper
• Lump of butter
• Fresh herbs of your choice (e.g. parsley, chives)

For the beurre blanc sauce:

• 1 shallot, finely chopped
• 150 ml dry white wine
• 70 ml white wine vinegar
• 30 ml tarragon vinegar
• 100 ml cream
• 200 g cold butter, diced
• Juice of 1 lemon

HOW TO MAKE IT

Fry sea bass:

1. Season the sea bass fillets on both sides with salt and pepper.
2. Heat a knob of butter in a pan over medium-high heat.
3. Place the sea bass fillets in the pan and fry until crispy.
4. Turn the sea bass over once it loosens and add the lemon slices.
5. Fry until the sea bass loosens again.

Make beurre blanc sauce

1. Put the chopped shallot in a saucepan along with the white wine, white wine vinegar and tarragon vinegar.
2. Bring this mixture to a boil and reduce until about a quarter of the liquid remains.
3. Add the cream and let it reduce again for a while.
4. Remove the pan from the heat and slowly add the cold cubes of butter, stirring constantly until the sauce is smooth.
5. Add the lemon juice to taste and season the sauce with salt and pepper.