Click on the image, above to submit to Pinterest.

Bar Poché au Beurre Blanc (Poached Sea Bass with White Butter Sauce)

Bar Poché au Beurre Blanc (Poached Sea Bass with White Butter Sauce) is a traditional French recipe for a classic dish of sea bass poached in court bouillon that's skinned and served accompanied by beurre blanc sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Poached Sea Bass with White Butter Sauce (Bar Poché au Beurre Blanc).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesFrench Recipes


Method:

Allow the court bouillon to cool to lukewarm then wash the fish and wrap in a double layer of damp cheesecloth (allow at least 15cm of cloth free at either end to serve as handles for lifting the fish). Pour the court bouillon into a fish kettle then add the fish (on a rack). Cover with a lid and slowly bring to a simmer over medium heat.

Immediately lower the heat and cook at a very low simmer for 15 minutes. Take the pan off the heat and set aside to finish cooking for a further 15 minutes. At this point use the free ends of cloth to lift the fish from the steamer then transfer to a large cutting board. Open the cheesecloth wrapping and use a small, sharp, knife to skin the fish (this is best done by cutting the skin free at the base of the tail and gently pulling off in strips from tail to head).

When free of skin, use the cheesecloth to lift the fish then gently turn out onto a heated serving plate. Garnish with sprigs of fresh parsley then cover the fish loosely and set aside to keep warm. In the meantime, prepare the beurre blanc.

Serve the fish, accompanied by the beurre blanc served in a warmed sauce boat.