Beurre Monte Sauce

1 mins
Serves 1
facebook.com

Directions

  1. 1Sear the Chilean sea bass filets in a pan with avocado oil, garlic, and rosemary until golden brown.
  2. 2Sear the Chilean sea bass filets in a pan with avocado oil, garlic, and rosemary until golden brown.
  3. 3Sear the Chilean sea bass filets in a pan with avocado oil, garlic, and rosemary until golden brown.
  4. 4Remove the fish from the pan.
  5. 5Remove the fish from the pan.
  6. 6Remove the fish from the pan.
  7. 7Add 3 tbsp of water to the pan and simmer.
  8. 8Add 3 tbsp of water to the pan and simmer.
  9. 9Add 3 tbsp of water to the pan and simmer.
  10. 10Turn off the heat.
  11. 11Turn off the heat.
  12. 12Turn off the heat.
  13. 13Add 6 tbsp of cold cubed butter to the pan.
  14. 14Add 6 tbsp of cold cubed butter to the pan.
  15. 15Add 6 tbsp of cold cubed butter to the pan.
  16. 16Stir until the butter melts and emulsifies into the water, creating a creamy sauce.
  17. 17Stir until the butter melts and emulsifies into the water, creating a creamy sauce.
  18. 18Stir until the butter melts and emulsifies into the water, creating a creamy sauce.
  19. 19Pour the sauce over the sea bass and serve.
  20. 20Pour the sauce over the sea bass and serve.
  21. 21Pour the sauce over the sea bass and serve.

Ingredients

  • 2 filets Chilean sea bass filets
  • 2 filets Chilean sea bass filets
  • 2 filets Chilean sea bass filets
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 avocado oil
  • 0 avocado oil
  • 0 avocado oil
  • 3 cloves garlic cloves, crushed
  • 3 cloves garlic cloves, crushed
  • 3 cloves garlic cloves, crushed
  • 1 sprig rosemary sprig
  • 1 sprig rosemary sprig
  • 1 sprig rosemary sprig
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 6 tbsp cold butter, cubed
  • 6 tbsp cold butter, cubed
  • 6 tbsp cold butter, cubed

Equipment

panspoonforkmeasuring cup