Slow-Baked Sea Bass with Egg Sauce and Garlic Foam
Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the fish on a frothy sauce inspired by aigo bulido, Aubrac patois for a simple garlic broth Bras's mother used to make for him when he was sick. More Fish Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
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.
Suggested Pairing
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.