Sea bass in white wine sauce with broad beans

Ingredients for 4 servings:

• 1 fish (sea bass 1,000 – 1,200 g)
• 2 kg sea salt, coarse
• 3 eggs
• 1 sprig(s) rosemary
• 1 bunch of dill
• 200 ml fish stock and 200 ml lobster stock (jar)
• 100 ml wine, white, dry
• 2 cl vermouth (Noilly Prat, dry)
• 150 ml cream
• 1 ½ kg beans, thick fresh or 500 g frozen
• 1 lemon(s)
• 2 tbsp butter
• ½ cup crème fraîche

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Sea bass is called “loup de mer” in the Mediterranean and “bar” in the Atlantic. It is characterized by its very tasty white meat. It is very popular as a food fish and accordingly expensive. A “loup de mer” is not to be confused with the “wolffish,” which is also called catfish and can also be bought without the head. Beat three egg whites and knead with the salt. This works best by hand. If the salt dough is still too crumbly, add a few tablespoons of water. Have the fishmonger gut the bass. Cut off the tail and dorsal fins. Remove the gills (inside), as they contain bitter substances. The gills of fresh fish are pink. Stuff the fish with dill and a rosemary sprig. Line a deep baking sheet with aluminum foil and spread the salt on it. Place the fish on top, sprinkle with salt, and seal very carefully, making sure there are no holes (important). Place in an oven preheated to 220°C (425°F) for about 30 minutes. A few minutes longer or shorter will not harm the fish, as no juices can escape. Other fish that are suitable for this method of preparation include salmon trout, sea bream, sea perch, and zander. White wine sauce: Bring the fish stock, lobster stock, white wine, and Noilly Prat to a boil in a saucepan and reduce by half. Add the cream and simmer over low heat until the sauce has reduced to a creamy consistency. Broad beans: Blanch the broad beans in salted water for 5 minutes. Then press them out of their skins. This is a bit laborious at first, but the result is worth the effort. Heat butter in a pan and add the inner beans. Add a little salt and flavor with plenty of lemon juice. After a few minutes, they are cooked through. Finally, add the crème fraîche and stir without letting it boil again. Sweet cream instead of crème fraîche also works, but it needs to be boiled down a bit, otherwise it will dilute the lemon butter too much. This vegetable pairs well with lobster, scallops, and any firm-fleshed fish. It also pairs well with chicken or turkey breast.