Recipe

Bar au Beurre Blanc

Delicate Seabass in a Velvety Butter Sauce

4.8 out of 5

Indulge in the exquisite flavors of French cuisine with this classic recipe for Bar au Beurre Blanc. This dish showcases the delicate and tender seabass, perfectly complemented by a rich and velvety butter sauce.

Seafood› Fish Dish› Bar au beurre blanc

European cuisine› Western European cuisine› French cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Low-carb, Keto-friendly, Dairy-free (if using dairy-free butter substitute)

Allergens

Fish, Dairy

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

4 seabass fillets (150g each) 4 seabass fillets (150g each)
1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
2 shallots, finely chopped 2 shallots, finely chopped
1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
Juice of 1 lemon Juice of 1 lemon
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 38g, 23g
Carbohydrates (total, sugars): 2g, 1g
Protein: 24g
Fiber: 0g
Salt: 0.5g

Preparation

1.
Season the seabass fillets with salt and pepper.
2.
In a large skillet, heat a tablespoon of butter over medium heat.
3.
Add the seabass fillets to the skillet and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
4.
In the same skillet, add the chopped shallots and cook until translucent.
5.
Pour in the white wine and lemon juice, and let it simmer until reduced by half.
6.
Reduce the heat to low and gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and creamy.
7.
Return the seabass fillets to the skillet and cook for an additional 2-3 minutes, basting them with the sauce.
8.
Serve the seabass hot, drizzled with the beurre blanc sauce.

Treat your ingredients with care...

Seabass — Ensure the seabass fillets are fresh and of high quality. If seabass is not available, you can substitute it with other white fish such as halibut or cod.

Tips & Tricks

To achieve a perfectly golden crust on the seabass, make sure the skillet is hot before adding the fish.
Use a good quality dry white wine for the sauce to enhance the flavors.
If the sauce separates, remove it from the heat and whisk vigorously until it emulsifies again.

Serving advice

Serve the Bar au Beurre Blanc with a side of steamed asparagus or roasted potatoes to complement the flavors of the dish. Garnish with fresh herbs such as parsley or chives for an added touch of freshness.

Presentation advice

Arrange the seabass fillets on a plate, drizzle the beurre blanc sauce over them, and garnish with a lemon wedge. The vibrant colors of the fish and the sauce will create an appealing visual presentation.