Beurre Monte Sauce
Directions
- 1Sear the Chilean sea bass filets in a pan with avocado oil, garlic, and rosemary until golden brown.
- 2Remove the fish from the pan.
- 3Add 3 tbsp of water to the pan and simmer.
- 4Turn off the heat.
- 5Add 6 tbsp of cold cubed butter to the pan.
- 6Stir until the butter melts and emulsifies into the water, creating a creamy sauce.
- 7Pour the sauce over the sea bass and serve.
Ingredients
- 2 filets Chilean sea bass filets
- 0 salt
- 0 pepper
- 0 avocado oil
- 3 cloves garlic cloves, crushed
- 1 sprig rosemary sprig
- 3 tbsp water
- 6 tbsp cold butter, cubed
Equipment
panspoonforkmeasuring cup
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