August 30, 2017
WHITE BUTTER SAUCE SEA BASS WITH CAULIFLOWER RICE
Fish are terribly easy to prepare, ask only a few minutes to be cooked and are a healthy choice 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…
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
Serves 4
4 Sea bass fillets
3 shallots finely chopped
10 cl white wine
2 tbsp white wine vinegar
150 g butter, cubed, straight from the fridge
1 medium cauliflower (without hard core and stalks)
Olive oil
Preheat your oven to 200 °C.
Put the fillets in a baking tray.
Cook them 15 minutes.
Meanwhile, using a food processor, pulse the cauliflower the size of rice grains.
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
3 échalotes finement émincées
10 cl de vin blanc
2 CAS de vinaigre de vin blanc
150 g 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 pendant15 minutes.
Pendant ce temps, à l’aide de votre robot, émiettez le chou-fleur la taille de grains de riz.
Cuisez 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.
Réduisez ensuite sur feu moyen puis ajoutez le beurre froid tout en fouettant afin d’obtenir une émulsion : le beurre blanc.
Servez les filets de Bar avec le beurre blanc et le riz de chou-fleur.
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