4 small sea bass weighing approx. 8 oz (250g) each
1 1/2 oz (40g) butter
14 fl oz (400ml) dry sparkling wine or dry white wine
2 eggs
7 fl oz (200ml) olive oil
1 lemon
7 fl oz (200ml) whipping cream
4 tbsp black lumpfish roe (Danish caviar)
salt and pepper

Trim, gut, wash and dry the fish.  Dot small pieces of the butter all
over the bottom of a casserole dish just large enough to
accommodate all 4 fish in a single layer, heads to tails.  Pour in the
wine and season with salt and pepper.  Heat until the liquid boils,
then cover, place in the oven, preheated to 350F (180C) and bake
for 8 to 10 minutes.  Drain off the liquid into a small saucepan and
set aside.  Replace the lid on the dish containing the fish and return
it to the oven, turning off the heat as you do so.  

Prepare the sauce:  beat the egg yolks with a pinch of salt and a few
drops of lemon juice; beat in the oil, adding a few drops at a time.  
The sauce will thicken and increase in volume; when it has done so,
beat in a little more lemon juice.

Reduce the reserved cooking liquid over a high heat.  When all but 3
tbsp has evaporated, allow to cool for a minute or two and then beat
into the egg and lemon sauce.  Fold in the lightly beaten cream and
then the caviar, taking care not to crush it.  Allow the sauce to cool.  
Serve the fish hot, passing round the cold sauce separately.

This is just one of the delightfully delicious recipes from
around the world which will soon be featured in our fully
illustrated series of Gourmet Fisherman Cookbooks.  
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Sea Bass with
Caviar Cream Sauce...