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 the pan of stock mixture and gradually whisk in the basil oil to give a creamy sauce. Serve the bass on a pool of sauce.
© 2000 Shaun Hill. All rights reserved.