Seabass with Tagliatelle and Beurre Blanc - James Martin Chef
Seabass with home made pasta and a classic beurre blanc. Beurre blanc is 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
- 250g OO flour
- 250g semolina flour
- 5 eggs
- 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
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