Bar au Beurre Blanc Nantais

Sea bass with the ‘beurre blanc’ of Nantes

Preparation info

  • Serves

    Six

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

The famous beurre blanc of Nantes is usually associated with either freshwater fish, such as pike, or fish which ascend rivers, such as shad. The reason for this is that its delicacy would be overpowered by a fish with a strong marine flavour. However, this does not apply to the sea bass, which itself has a delicate flavour and may be taken in waters of low salinity. Buy one weighing over