Roasted Chilean Sea Bass with Beurre Rouge


4 6oz portions (180 g) sea bass, seasoned with olive oil, salt and pepper to taste
1 package squid ink fettuccini
8 oz (250g) chanterelle mushrooms
16 pearl onions
Beurre Rouge (recipe below)

Preheat oven to 400°F. Sear the sea bass portions in a cast-iron pan on both sides. Place on sheet pan and bake in oven for approximately 15 minutes. Meanwhile, cook fettuccini in boiling and salted water until al dente. When pasta is done, drain and toss in olive oil. Peel pearl onions and blanch in boiling water for three minutes. Remove from water and sautà© with mushrooms and a little butter in a pan until golden brown. Season lightly with salt. Set aside. Plate by placing the squid ink pasta in the centre of the plate, place the sea bass on top and drizzle Beurre Rouge around the plate. Top with pearl onions and chanterelles. Serves four.

Beurre Rouge

1 tbsp (15 mL) diced shallot
1 cup (250 mL) red wine
1 tsp (5 mL) heavy cream
¾ lb (375 g) unsalted butter, diced

In a small saucepan, sautà© shallots in a little butter. Once cooked, deglaze the pot with red wine and allow to reduce by half. Add heavy cream and whisk constantly while adding diced butter a little bit at a time. Season with salt or herbs or your choice once complete.