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Ingredients

VINEGAR REDUCTION

1. 1 1/3 cups red wine vinegar
2. 1/3 cup demerara sugar

FISH

1. Twelve 4-ounce skinless sea bass fillets
2. Salt and freshly ground white pepper

GARLIC FOAM

1. 2 tablespoons unsalted butter
2. 8 garlic cloves—6 cloves thinly sliced, 2 cloves finely chopped
3. 1 medium shallot, thinly sliced
4. 1 whole clove
5. 2 cups water
6. 4 oil-packed anchovy fillets, drained
7. 2 slices of day-old country white bread (1 ounce), crusts removed and bread cut into 1-inch cubes
8. 2 tablespoons extra-virgin olive oil
9. 1/4 cup heavy cream
10. Salt

MUSTARD SAUCE

1. 2 large eggs
2. 2 tablespoons Dijon mustard
3. 1/4 cup plus 2 tablespoons whole milk
4. Salt
5. 4 tablespoons unsalted butter
6. Mixed blanched vegetables such as sliced sugar snap peas, julienned radish sticks and small cabbage leaves, for serving

Description

Food & Wine