Black Bass With Pine Nuts

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup dry wine, plus
• 2 tablespoons dry 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

Recipe

• 1 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.
• 2 the vinaigrette: mix the olive oil with the vinegar and set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 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.