These sea bass fillets are grilled and served with a delicious butter and brown shrimp sauce.
Ingredients
For the sauce:
- 2 shallots, peeled and finely sliced
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice
- 4 tbsp white wine
- 1 tbsp cold water
- 225 g8 oz salted butter, cut into cubes
- 110 g4 oz shelled weight small brown shrimps
- Salt and Pepper
For the sea bass:
- 800 g28¼ oz sea bass, descaled, pin bones removed and cut into four fillets
- Olive oil to brush the skin of the fish
Method: How to make Sea bass with brown shrimp and butter sauce
For the brown shrimp butter sauce:
Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about two tablespoons. Add the cold water and reduce again until you have 1 tablespoon of liquid.
Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about two tablespoons. Add the cold water and reduce again until you have 1 tablespoon of liquid.
For the sea bass:
Pre-heat the grill to high. Score the skin of the sea bass fillets being careful not to cut too deeply into the flesh.
Season the flesh side of the fish, then arrange, skin side up on a tray and place on the grill pan. Brush the scored skin with olive oil, and place the fillets under the pre-heated grill.
Cook for approximately four minutes, or until the skin has blackened and the flesh is just cooked.
To serve
Gently reheat the sauce, add the brown shrimps, stirring continuously making sure that the shrimps are heated right through. Serve immediately with the grilled fish.
