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Le Chaudron recipe
Filet de bar au beurre blanc
Sea bass fillets with beurre blanc
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skin-on sea bass fillets180 g (6 oz) each
250 g (9 oz)cold unsalted butter, cubed
150 ml (⅔ cup)dry white wine
100 ml (½ cup)white wine vinegar
4shallots, finely chopped
100 ml (½ cup)thick crème fraîche
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper
- 4 skin-on sea bass fillets 180 g (6 oz) each
- 250 g (9 oz) cold unsalted butter, cubed
- 150 ml (⅔ cup) dry white wine
- 100 ml (½ cup) white wine vinegar
- 4 shallots, finely chopped
- 100 ml (½ cup) thick crème fraîche
- 1 pinch fleur de sel (flaky sea salt)
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Start the beurre blanc by softening the shallots in a spoonful of butter for 5 minutes.
- Add the white wine and vinegar and reduce over high heat to about 2 tablespoons.
- Add the crème fraîche and simmer for 2 minutes before adding the butter.
- Off the heat, whisk in the cold butter a few cubes at a time until emulsified.
- Season the fish and sear skin-side down in the skillet for 4 minutes until crisp and golden.
- Turn carefully and cook 2 minutes on the flesh side until just opaque.
- Strain the beurre blanc through a fine-mesh strainer and spoon it generously over the fish on warm plates.
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