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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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.