Seabass with Tagliatelle and Beurre Blanc
This seabass dish is served with home made pasta and a classic beurre blanc. Beurre blanc is renowned for being tricky to make but James has all the info you need to get it right!
Ingredients
- 4 Sea bass fillets (200g)
- 2 tablespoons olive oil
- Salt and pepper
For pasta:
- 250g OO flour
- 250g semolina flour
- 5 eggs
For the sauce:
- 50ml white wine vinegar
- 40ml white wine
- 1 shallot, peeled and diced
- 8 white peppercorns
- 1 bay leaf
- 25ml double cream
- 200g butter, diced and chilled
- 1 small bunch chives, chopped
- ½ lemon – juice only
Method
To make the pasta put the flours and eggs into a kitchen aid with a dough hook and mix for 2 minutes until a dough forms. Remove from the bowl, form into a ball, then wrap in cling film and chill for 30 minutes. Put through a pasta machine until very thin, then cut into tagliatelle.
Next, add the vinegar, wine, shallot, peppercorns and bay leaf into a saucepan, bring to the boil and reduce to a quarter. Pass through a sieve and put back in the pan. Add the cream, bring to the boil then take off the heat and gradually whisk in the butter. When all the butter is incorporated, add the lemon juice, season then add the chives.
Heat a large, non-stick pan over a medium heat, until it is hot then add the olive oil. When the oil is hot then pop the seabass into the pan skin side down, season and cook for 2 minutes. Turn over and cook for another minute.
Cook the pasta in boiling, salted water for 1 minute, drain then toss in half the sauce. Spoon onto plates, top with the fish and remaining sauce.
Ingredients
- 4 Sea bass fillets (200g)
- 2 tablespoons olive oil
- Salt and pepper
For pasta:
- 250g OO flour
- 250g semolina flour
- 5 eggs
For the sauce:
- 50ml white wine vinegar
- 40ml white wine
- 1 shallot, peeled and diced
- 8 white peppercorns
- 1 bay leaf
- 25ml double cream
- 200g butter, diced and chilled
- 1 small bunch chives, chopped
- ½ lemon – juice only
Method
To make the pasta put the flours and eggs into a kitchen aid with a dough hook and mix for 2 minutes until a dough forms. Remove from the bowl, form into a ball, then wrap in cling film and chill for 30 minutes. Put through a pasta machine until very thin, then cut into tagliatelle.
Next, add the vinegar, wine, shallot, peppercorns and bay leaf into a saucepan, bring to the boil and reduce to a quarter. Pass through a sieve and put back in the pan. Add the cream, bring to the boil then take off the heat and gradually whisk in the butter. When all the butter is incorporated, add the lemon juice, season then add the chives.
Heat a large, non-stick pan over a medium heat, until it is hot then add the olive oil. When the oil is hot then pop the seabass into the pan skin side down, season and cook for 2 minutes. Turn over and cook for another minute.
Cook the pasta in boiling, salted water for 1 minute, drain then toss in half the sauce. Spoon onto plates, top with the fish and remaining sauce.
