Seabass with Tagliatelle and Beurre Blanc
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Stand mixer
- Pasta machine
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Whisk
- Spatula
- Spoon
- Plastic wrap
- Refrigerator
- Stove
- Plate
Ingredients
- 4 Sea bass fillets (200g)
- 2 tablespoons olive oil
- Salt
- 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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