Sauteed Black Sea Bass With Port Beurre Blanc

Directions

1. Preheat oven to 500 degrees.
2. Heat extra virgin olive oil in a medium saute/fry pan over medium high heat. When warm, sear fish skin side down. Saute/fry for a couple of min, add in some whole butter to pan and place in 500 degrees oven to finish, do not turn fish onto flesh side. This process should take 5 to 8 min, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet.
3. For the asparagus, break them near the bottom at the natural breaking point. Add in to heavily salted boiling water and cook till tender, drain and finish in a saute/fry pan with whole butter.
4. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add in the butter a little at a time whisking constantly.
5. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port.
6. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.