Sea Bass with Cream & Caviar Sauce
Serves 4 - Best accompanied with a dry white wine
- 1.5 lbs fillets of Sea Bass (skinned). You may also use sturgeon if preferred
- 4 fl oz dry white wine
- 1/4 pint of fish stock
- 1 lb fresh tagliolini or linguini pasta
- Parsley springs (garnish)
For the Sauce
- 1 oz of Caviar (We would suggest Osetra Caviar or Kaluga Fusion Amber Caviar)
- 3/4 print of whipping cream
- 8 oz unsalted butter (diced)
- Juice of 1/2 lemon
- Salt & Pepper
Place the sea bass in a shallow pan and add the fish stock, white wine and a pinch of salt. Bring gentely to a simmer then remove from the heat, cover and stand for 5 minutes. Bring a large saucepan of salted water to a boil ready for the pasta once the sauce is made.
Heat the cream in the top of a double boiler. Remove from the heat as soon as it comes to a boil and briskly whisk in the diced butter a small amount at a time. Once smooth, add the lemon juice and season with salt & pepper. Continue to keep the sauce hot over simmering water.
Add the pasta into the saucepan of boiling salted water from earlier. Stir from time to time to prevent the pasta from sticking. Cooking until al dente according to the packet (approximately 4 minutes). Drain the pasta well and place in mounds on 4 individual serving plates. Gently stir the caviar into the sauce and pour over the pasta mounds. Drain the sea bass and place a fillet on each plate. Garnish with parsley.