Dish
Bar au beurre blanc
Seabass in white butter sauce
The sea bass is pan-seared and served with a sauce made from white wine, shallots, and butter. The sauce is rich and creamy, with a tangy flavor that pairs well with the delicate sea bass. Bar au beurre blanc is a good source of protein and omega-3 fatty acids.
Origins and history
Bar au beurre blanc originated in France and has been a popular dish since the 19th century. It is a classic dish that is often served in French restaurants.
Dietary considerations
Bar au beurre blanc is not suitable for those with fish or dairy allergies, or who follow a vegan or vegetarian diet.
Variations
There are many variations of Bar au beurre blanc, including using different types of fish such as halibut or cod, or adding herbs such as tarragon or parsley to the sauce.
Presentation and garnishing
Bar au beurre blanc can be garnished with fresh herbs such as chives or parsley, or with lemon wedges. It is typically served on a bed of greens or other vegetables.
Tips & Tricks
To make the beurre blanc sauce, be sure to use cold butter and whisk it into the wine mixture a little at a time to create a smooth and creamy sauce.
Side-dishes
Bar au beurre blanc is typically served with boiled new potatoes and a side of green beans or asparagus.
Drink pairings
Bar au beurre blanc pairs well with dry white wines such as Chardonnay or Sauvignon Blanc.
Delicious Bar au beurre blanc recipes
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