FISH: This recipe calls for more steps and more work in the preparation, but produces a usually satisfying result.

STUFFED SEA BASS WITH WHITE WINE SAUCE:



1 whole sea bass, about 2 lbs. in weight

salt and pepper

stuffing ingredients:

7 oz. white fish fillet
1 egg or 2 egg whites
2/3 cup 10% cream
4 oz. cooked shrimp
2 tbsp. chopped black olive
2 tbsp. chopped parsley

sauce:

2 small shallots, chopped
2 oz. dry vermouth
7 oz. dry white wine
4 tbsp. butter
½ cup each water & whipping cream
1 each small sprig of thyme & bay leaf



Put white fish fillets and shrimp in the work bowl of a food processor fitted with steel blade. Add salt and pepper to taste and process with on/off pulses a few times. Add egg whites/egg and mix for a few seconds. Add cream and process a few seconds more. Transfer mixture to a bowl and stir in olives and half the chopped parsley.

Preheat oven to 325 degrees F. Rinse and pat dry sea bass. Season cavity with salt and stuff it with stuffing, then rub it with salt and pepper to taste. Grease a baking dish, sprinkle it with 1 of the chopped shallot; then arrange the fish on top. In a small saucepan, bring vermouth and 3 oz. white wine to a gentle boil; then pour this over the fish. Transfer fish to oven and bake for 35-40 minutes. Check after 30 minutes of cooking, if a wooden chopstick can pierce through the centre of the thickest part without resistance, the fish is cooked.

Meanwhile, cook remaining shallot in 1 tbsp. butter for 2-3 minutes over medium heat. Add remaining white wine and bring to a boil. Add water, the thyme and bay leaf and a little pepper. Simmer gently for 10 minutes, then strain and reserve.

When fish is cooked, pour cooking liquid into a saucepan and add in the reserved sauce. Boil mixture together to reduce liquid by half. Add cream and simmer gently for 1-2 minute, adjusting seasoning according to taste. Remove from heat and whisk in rest of butter, a little bit at a time. Stir in rest of chopped parsley. Serve fish with sauce.