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Ingredients

• 1 large bulb fennel, roughly chopped
• 350 g field mushrooms, roughly chopped
• 1 medium onion, peeled and roughly chopped
• 50 g salted butter
• 150 ml red wine
• 275 ml double cream

• 2x fresh sea bass, descaled, filleted and pin bones removed
• olive oil, for brushing

• 2 shallots, peeled and finely sliced
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 1 tbsp cold water
• 225 g salted butter, cut into cubes
• 1 tbsp chives, very finely chopped

Description

Swathed In Beurre Blanc, This Sophisticated Fish Dish Is A Dinner Party Classic From Galton Blackiston

UK TV