Grilled Sea Bass with Basil and Crème Fraîche

Name: Grilled Sea Bass with Basil and Crème Fraîche
Yield: For 4 Persons
Ingredients: 25g (1 oz/¼ stick) unsalted butter; 1 tablespoon crème fraîche; 150 ml (5fl oz/⅔ cup) fish stock; 1 shallot, chopped; 50g (2 oz/2 cups) basil; 100 ml (3½fl oz/7 tablespoons) olive oil; a few drops of Tabasco sauce; 1 tablespoon lemon juice; 4 fillets sea bass, about 175g (6 oz) each; 1 small clove garlic, crushed; ½ teaspoon lemon zest; 25g (1 oz/1 cup) flat-leaf parsley; salt and black pepper

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Ingredients

150 ml (5fl oz/⅔ cup) fish stock
1

Fish course
Pescatarian
Gluten-free

Method

Warm the stock, chopped shallot, butter and crème fraîche together. Purèe in a blender, then season with lemon juice, Tabasco sauce and salt. Return to the saucepan and set aside.

In the blender, combine the olive oil, basil, parsley, lemon zest, garlic and some freshly ground black pepper and set aside.

Grill or broil the sea bass, skin-side up only, until done.

Reheat