Recipe by evelyn/athens
One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan.
The Beurre Blanc
- 1⁄2 cup dry white wine, plus
- 2 tablespoons dry white wine
- 1 shallot, chopped
- 1 small bay leaf
- 2 tablespoons heavy cream
- 8 ounces unsalted butter, cut into small pieces
- 1⁄2 teaspoon crushed saffron
- 2 tablespoons water
- 6 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 4 tablespoons unsalted butter
- 2 ounces toasted pine nuts
- 2 ounces golden raisins
- 1⁄2 lb Baby Spinach
- salt and pepper
- 4 (6 ounce) black sea bass or 4 (6 ounce) sea bass fillets, boned
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 1⁄2 ounces pine nuts, toasted and finely chopped
- 1 ounce plain breadcrumbs
Directions See How It's Made
- To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry. Add the cream, then whisk in the butter; set aside and keep warm. Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half. Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve. Keep the sauce warm.
- The Vinaigrette: Mix the olive oil with the vinegar and set aside.
- The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns. Add the spinach, salt and pepper and saute until wilted. Transfer to a warm plate.
- The Fish: Preheat the broiler. Season the flesh-side of the fillets with salt and pepper. Heat the olive oil in a nonstick skillet. Add the fish and saute over medium heat until crisp. Turn and cook for 30 seconds longer. Transfer to a heat-proof platter.
- Melt the butter in a small skillet. Add the chopped pine nuts and breadcrumbs, and cook until foaming. Spoon over the fish. Broil until golden brown.
- To Serve: Arrange the fish on the spinach. Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.