Sea Bass on Grits with Saffron, Oysters, and Caviar-Champagne Sauce
Pretty golden grits form a bed for sea bass poached in wine. The bass is topped with oysters and champagne butter sauce. A touch of cayenne puts a little bite into the fish.
Ingredients
- Sea Bass
- Shallots - 4, minced
- Cold Unsalted butter - 1/4 cup
- Sea Bass Fillets - four, 6-ounce
- Salt and freshly ground white pepper to taste
- Cayenne Pepper - 1/8 teaspoon
- Bay Leaves - 2
- Fish Stock (see Basics) - 1 cup
- Dry white wine - 1/2 cup
- Large Oysters - 8
- Grits
- Stone-ground Grits - 1/2 cup
- Pinch of saffron
- Salt and freshly ground white pepper to taste
- Unsalted Butter - 1 tablespoon
- Champagne Butter Sauce
- Fish pan liquid (above)
- Heavy (whipping) cream - 1-1/2 cups
- Juice of 1 lemon
- Cold Unsalted butter - 1/2 cup, divided into tablespoons
- Dry Champagne - 3 ounces
- Beluga caviar - 1 ounce
Instructions
To prepare the fish: Preheat the oven to 350 F. Lightly butter a sheet of parchment paper. Saute the shallots in the butter in a large ovenproof skillet over medium-high heat until the shallots are softened and slightly colored. Season the fish with salt, pepper, and cayenne and place on the shallots. Add the bay leaves, fish stock, and wine. Cover with the buttered parchment paper, butter-side down, and bake for 6 minutes, until the fish is done but still moist.
To make the grits: Cook the grits according to package directions in water seasoned with a pinch of saffron. When done, season with salt and pepper and a tablespoon of the butter.
To prepare the oysters and sauce: Remove the fish from the pan and place on a platter; lightly cover and keep warm. Place the oysters in the skillet in the fish stock that remains in the pan and poach until warm, 2 - 3 minutes. Place the oysters on the fish. Strain the stock in the skillet and return the liquid to the skillet. Place over medium-high heat and cook until nearly all the liquid has evaporated. Add the heavy cream and cook until reduced again by 2/3 in volume. Season with lemon juice. Remove from heat and stir in the remaining 1/2 cup of butter, 1 tablespoon at a time, whisking to blend. Be sure each tablespoon is completely incorporated before adding the next. When all the butter is incorporated, whisk in the champagne.
To serve: Divide the grits among the serving plates. With the back of a spoon, form them into flat squares. Place a piece of fish on each and top each with two oysters. Spoon champagne sauce over and around the fish and top with caviar.
