ROASTED SEA BASS WITH SAFFRON CREAM SAUCE

ROASTED SEA BASS WITH SAFFRON CREAM SAUCE image

Categories Fish

Yield 4 servings

Number Of Ingredients 3

1 whole sea bass
about 3 pounds 1 orange 1 sprig rosemary Salt and freshly ground pepper 1 lime 1 tablespoon sugar 2 tablespoons unsalted butter 1 small onion ½ cup dry white wine ¾ cup heavy cream 1 teaspoon saffron threads 1 teaspoon vinegar Chervil
tarragon and chives for garnish -

Steps:

Scale the sea bass. Make an incision in the underside, from the head to the anus, and remove the innards. Wash the sea bass inside and out, and dry well. Preheat the oven to 400°. Peel the orange, removing the bitter white pith. Reserve the orange for future use, and slice and set the peel aside. Stuff the sea bass with the sprig of rosemary and the orange peel. Season the outside of the fish with salt and pepper, and place on a baking sheet lined with parchment paper. Thinly slice the lime, and toss in a bowl with a pinch of salt and the sugar. Scatter the lime on the baking sheet and over the fish. Place in the oven, and roast for about 30 minutes. Meanwhile, prepare the sauce: In a skillet over medium heat, melt the butter. Chop the onion, add to the skillet, and sauté until soft. Deglaze with the wine, and cook until it evaporates. Add the heavy cream and the saffron. Simmer, stirring occasionally with a wooden spoon, until the saffron dissolves and the cream reduces by half. Add the vinegar, season with salt, and mix well. Pass the mixture through a fine sieve, reserving the strained sauce, and keep warm. To serve, spoon the saffron cream sauce on a platter. Remove the sea bass from the oven, and place over the sauce. Scatter the roasted lime slices on the fish, and garnish with chervil, tarragon and chives -