Loup de Mer, Beurre de Montpellier

Name: Loup de Mer, Beurre de Montpellier (Sea Bass with Montpellier Butter)
Yield: Serves Six
Cuisine: France
Ingredients: eggs; butter; lemon juice; olive oil; watercress; tarragon; parsley; anchovy fillets; water; spinach; chervil; capers; miniature gherkins

Sea Bass with Montpellier Butter

Preparation info

Serves
Six

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Montpellier butter is best known as an accompaniment for salmon, but it is suitable for use with any grilled fish. As it bears the name of a famous city of the South of France I have thought it appropriate to suggest it for the sea bass which is so highly esteemed in that region.

Method

Sea bass of a size suitable for grilling are often to be had (although of course this fish can grow too large for grilling whole). Buy two of about 700–800 g (1½ to 1¾ lb) each and you will have plen