Grilled Sea Bass with Basil and Crème Fraîche

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

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

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