Le Grand Loup De Mer Recipe
bourgogne blanc beurre, mussels, trout roe
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Ingredients
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Sauce bourgogne blanc (beurre blanc)
Mussels
Fish and garnish
Method
Sauce bourgogne blanc (beurre blanc)
- 1
Reduce aromatics
In a small saucepan over medium heat, combine the white wine, white wine vinegar, minced shallots and the 2 tablespoons cold water. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 10–12 minutes).
- 2
Finish with cream and butter
Lower heat to low and stir in the heavy cream. Remove the pan from the heat. Begin whisking in the cold cubed butter a few pieces at a time, whisking constantly to emulsify into a smooth sauce. If the sauce is too cold to emulsify, return briefly to very low heat while whisking — do not let it boil. Season with salt and white pepper. Keep warm in a thermos or over the lowest heat, whisking occasionally.
Mussels
- 3
Steam mussels
In a wide sauté pan with a tight-fitting lid, melt 1 tablespoon butter over medium-high heat. Add the smashed garlic clove and thyme sprig and cook 30 seconds to release aroma. Add the cleaned mussels and 2–3 tablespoons of the prepared beurre blanc (or 1/4 cup white wine if you prefer) to provide steam. Cover and steam until mussels open, about 4–6 minutes. Shake the pan occasionally. Discard any mussels that do not open.
- 4
Fish and garnish
- 5
Prepare fish
Pat the sea bass fillets dry and season both sides with 1 teaspoon salt (total) and 1/2 teaspoon black pepper. Score the skin lightly in one direction if the fillets are large to prevent curling.
- 6
Pan-sear fillets
Heat a large nonstick or stainless-steel skillet over medium-high heat with 2 tablespoons olive oil. When the oil is shimmering, place fillets skin-side down and press gently for 10 seconds to prevent shrinking. Cook skin-side down without moving 3–4 minutes until the skin is crisp and the flesh is about two-thirds cooked. Flip and cook an additional 1–2 minutes until just cooked through (internal temperature about 55–60°C / 130–140°F) depending on thickness. Remove to a warm plate and tent lightly with foil.
- 7
Plate the dish
Divide the fish fillets among four plates. Spoon a generous pool of warm beurre blanc onto each plate (about 2 tablespoons per portion), place 6 mussels around or atop each fillet, and spoon 1 tablespoon of the mussel cooking juices over the fish for flavor. Using a small spoon, top each fillet with 1 tablespoon of trout roe. Scatter microgreens or chopped chives around the plate and finish with a lemon wedge on the side.
- 8