Slow-Baked Sea Bass with Egg Sauce and Garlic Foam
The garlic foam can be refrigerated overnight. Reheat gently and whisk before serving. The vinegar reduction can be kept at room temperature for up to 3 days.
For the fish course (as well as his roasted onion), Bras poured a premier cru white Burgundy from Meursault, the creamy 2004 Bouchard Père et Fils Meursault Genevrières. Top-level Burgundies like this one characteristically have a refined richness that's ideal with richer fish dishes; another good bottling to look for is the mineral-inflected 2006 Vincent Girardin Meursault Les Narvaux.