Sea bass fillet with vanilla beurre blanc

1. Prepare the vanilla beurre blanc. Finely chop the scallions. Put them in a heavy-bottomed pan with ¼ cup of water, vinegar and pepper. Slowly reduce over low heat.

2. Split the vanilla pod in half, scrape, set aside the seeds and add the pod to the reduction. When there are no more liquid in the bottom of the pan, remove it from the heat for a few moments.

3. Put the pan back to low heat and add the butter, piece by piece, whisking vigorously. It should be creamy. Pass the sauce through a chinois before serving in order to remove the scallions. Adjust seasoning and stir in the vanilla seeds.

4. Prepare the fish. Cook the sea bass fillets in a pan skin side. It must be very crispy. Serve topped with vanilla beurre blanc.

Photo credit: Irqua Adrap