Whisk Wednesday -- Bar a la Normande

This week for Whisk Wednesdays we made Bar a la Normande or Sea Bass with Mushrooms and Cream. This week instead of running around trying to find the correct fish for the recipe, I had a choice between 3 different varieties of Sea Bass...can you believe it and this was at just 1 market too! WOW! The Mediterranean Sea Bass looked fresh and so that is what I purchased. The cream sauce was delicious but I do think it would have been better with either Orange Roughy or Red Snapper.

Since we've made so many fish recipes for Whisk Wednesdays, this recipe went together very easily. I love poaching in fish stock with wine, it makes a huge difference in the taste of any fish. And using the buttered parchment as a cover on the fish while it's in the oven solves so many problems. I am amazed at how much I've learned in the 5 months I've been a member of Whisk Wednesdays!

Sorry, no pictures for this recipe. My camera batteries were low and the meal was eaten before I could recharge!!


Bar a la Normande
Recipe adapted from Le Cordon Bleu at Home

3-lb sea bass or striped bass
6 TBL unsalted butter
2 shallots, chopped fine
Salt
White pepper
1 c. dry white wine
1 c. Fish Stock or water (it's much better with fish stock)
1 lb mushrooms, sliced fine
1 1/4 c. cream fraiche

Unsalted butter, softened, for parchment paper


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