2 sea bass fillets, skinned
1/3 cup fish stock or water
1/4 cup dry white wine
For the sauce:
1 cup heavy cream
4 ounces unsalted butter, diced
1/2 lemon juice
salt and pepper
1/2 ounce Sevruga caviar
Parsley, finely chopped
Place the sea bass in a shallow pan. Add the fish stock or water, the wine and a pinch of salt. Bring gently to a simmering point. Remove from the heat, cover and allow to stand for 5 minutes.
To make the sauce, heat the heavy cream. As soon as it comes to a boil, remove from the heat and briskly whisk in the cold, diced butter, a little at a time. When the sauce is smooth, add the lemon juice and season with salt and pepper. Stir the caviar gently into the sauce and pour over the drained sea bass. Garnish with parsley and serve with a crisp white wine.
Yield: 2 servings