Miso-Marinated Sea Bass With Beurre Blanc

Recipe Ingredients

1 cup	237ml	Mirin (sweet Japanese rice wine) - see * Note
3/4 cup	177ml	White miso (fermented soybean paste) - see * Note
1/2 cup	118ml	Sake
1/4 cup	49g / 1.7oz	Sugar
6		Sea bass fillets, 1"-thk - (5 to 6 oz ea)
1 cup	237ml	Dry white wine
1/4 cup	36g / 1.3oz	Chopped shallots
6		Garlic cloves - chopped
1		Bay leaf
1/2 teaspoon	2.5ml	Whole black peppercorns
1 cup	237ml	Whipping cream
5 tablespoons	75ml	Unsalted butter - room temperature
1 1/2 tablespoons	22ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Mirin and miso are available at Japanese markets and in the Asian foods section of some supermarkets.

Whisk mirin, white miso, sake, and sugar in 13- by 9- by 2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes.

Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

Preheat oven to 450 degrees. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes.

Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, December 2001

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