Macedonian-style Bar au Beurre Blanc

Ingredients

In this Macedonian adaptation, the traditional French Bar au Beurre Blanc is infused with the flavors of Macedonian cuisine. The original recipe remains largely unchanged, with the exception of the use of Macedonian butter and the addition of a touch of lemon zest to enhance the citrusy notes of the sauce. These subtle modifications add a unique Mediterranean twist to the dish, making it a delightful fusion of French and Macedonian flavors. We alse have the original recipe for Bar au beurre blanc, so you can check it out.

• 4 sea bass fillets (about 150g each) (4 sea bass fillets (about 5.3 oz each)) 4 sea bass fillets (about 150g each) (4 sea bass fillets (about 5.3 oz each))
• 1 tablespoon olive oil (1 tablespoon olive oil) 1 tablespoon olive oil (1 tablespoon olive oil)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)
• 1/2 cup white wine (120ml white wine) 1/2 cup white wine (120ml white wine)
• Juice of 1 lemon (Juice of 1 lemon) Juice of 1 lemon (Juice of 1 lemon)
• Zest of 1 lemon (Zest of 1 lemon) Zest of 1 lemon (Zest of 1 lemon)
• 1/2 cup Macedonian butter, cold and cubed (113g Macedonian butter, cold and cubed) 1/2 cup Macedonian butter, cold and cubed (113g Macedonian butter, cold and cubed)
• Fresh parsley, for garnish (Fresh parsley, for garnish) Fresh parsley, for garnish (Fresh parsley, for garnish)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Season the sea bass fillets with salt and pepper on both sides.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Place the sea bass fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden.
4. 4.
   Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through.
5. 5.
   Remove the sea bass fillets from the skillet and set aside.
6. 6.
   In the same skillet, add the white wine, lemon juice, and lemon zest.
7. 7.
   Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced.
8. 8.
   Reduce the heat to low and gradually whisk in the cold cubed Macedonian butter, one piece at a time, until the sauce is smooth and creamy.
9. 9.
   Return the sea bass fillets to the skillet and spoon the sauce over them.
10. 10.
    Cook for an additional 1-2 minutes to warm the fish.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Sea bass fillets — Ensure that the sea bass fillets are fresh and of high quality. If sea bass is not available, you can substitute it with other white fish such as cod or haddock.
• Macedonian butter — Look for high-quality Macedonian butter, as it adds a distinct flavor to the dish. If Macedonian butter is not available, you can use regular unsalted butter.

Tips & Tricks

• To achieve a crispy skin on the sea bass, make sure the skillet is hot before adding the fillets.
• Be careful not to overcook the sea bass, as it can become dry. The fish should be opaque and flake easily with a fork.
• For a richer sauce, you can add a splash of heavy cream to the beurre blanc.

Serving advice

Serve the Macedonian-style Bar au Beurre Blanc with a side of roasted potatoes and steamed vegetables for a complete Mediterranean meal. Drizzle some of the butter sauce over the potatoes and vegetables for extra flavor.

Presentation advice

Plate the sea bass fillets on individual serving plates and spoon the beurre blanc sauce over them. Garnish with fresh parsley for a pop of color. Serve the dish immediately to preserve the crispy skin of the sea bass.