Black Bass with Fennel Salad & Beurre Blanc

Dinner, French, Sauces
About This Project

This recipe I learned in the last kitchen I worked at (The Vanderbilt Hotel, Newport, RI). Searing the skin of the Bass until crispy provides a great base for the Beurre Blanc. Fennel salad with picked herbs and lemon vinaigrette bring the dish into the summer realm with freshness and complexity.