Sea Bass with Pommery Royal Cognac Sauce

grilled seabass

PM01 Cognac Mustard

4 8oz Sea Bass filets (or any other firm white fish)
3 oz white wine
1 small onion, diced
2 Tbls olive oil
2 carrots, diced
2 Tbls Pommery Royal Mustard with Cognac
Couple of pinches of thyme
Minced shallot
3/4 cup cream
Terre Exotique Penja white peppercorns, ground
Guerande Fleur de Sel
1. Preheat oven proof skillet
2. Saute onion, carrots, and thyme in olive oil
3. Add white wine and stir
4. Remove from heat
5. Season sea bass with Fleur de Sel and Penja white pepper
6. Add sea bass to skillet and bake at 350 degrees for 8 minutes
7. Remove the fish from the skillet
8. Reduce the stock about 50%
9. Add the cream, Pommery Cognac Mustard, shallots and stir
10. Serve over the sea bass

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