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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry. Add the cream, then whisk in the butter; set aside and keep warm. Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half. Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve. Keep the sauce warm. | 2. The Vinaigrette: Mix the olive oil with the vinegar and set aside. | 3. The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns. Add the spinach, salt and pepper and saute until wilted. Transfer to a warm plate. | 4. The Fish: Preheat the broiler. Season the flesh-side of the fillets with salt and pepper. Heat the olive oil in a nonstick skillet. Add the fish and saute over medium heat until crisp. Turn and cook for 30 seconds longer. Transfer to a heat-proof platter. | 5. Melt the butter in a small skillet. Add the chopped pine nuts and breadcrumbs, and cook until foaming. Spoon over the fish. Broil until golden brown. | 6. To Serve: Arrange the fish on the spinach. Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1/2	cup		-	-	-	-
white wine	2	tablespoons		-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
bay leaf	1			-	-	-	-
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
butter	8	ounces	unsalted cut	1626.1269	0.1361	1.9278	183.9542
saffron	1/2	teaspoon	crushed	1.085	0.2288	0.04	0.0205
water	2	tablespoons		0.0	0.0	0.0	0.0
extra virgin olive oil	6	tablespoons		100.8667	0.0	22.44	0.5667
balsamic vinegar	2	tablespoons	aged	28.16	5.4496	0.1568	0.0
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
pine nut	2	ounces	toasted	2271.375	44.145	46.2038	230.7488
golden raisin	2	ounces		171.2309	45.086999999999996	1.9221	0.2608
baby spinach	1/2	lb		52.1632	8.2327	6.4864	0.8845
salt pepper				100.8667	0.0	22.44	0.5667
sea bass fillet	4		boned	100.8667	0.0	22.44	0.5667
salt pepper				100.8667	0.0	22.44	0.5667
extra virgin olive oil	2	tablespoons		100.8667	0.0	22.44	0.5667
butter	2	tablespoons	unsalted	342.0	15.714	10.686	28.8
pine nut	2 1/2	1/2	toasted chopped	2271.375	44.145	46.2038	230.7488
breadcrumb	1	ounce		100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.