SEA BASS WITH GRAPES AND CHAMPAGNE SAUCE   
  Ingredients :
    8 sea bass fillets
    7 oz (200 g) seedless and peeled white grapes
    1½ cup champagne
    1 ¾ cup cream
    ½ dry white wine
    Salt
    White pepper

  Preparation:

Place champagne in a medium saucepan, bring to a boil, lower heat and simmer until reduced to half.

Add cream, salt and pepper, and continue cooking until slightly thickened.

Season fish fillets and place in a buttered baking mold with wine. Cook covered in preheated oven (350° F - 180° C) for 12 to 15 minutes.

When cooked, remove from oven and place on a serving dish.

Sprinkle grapes on top and cover with the hot sauce.

Serve together with potato pureé or buttered boiled potato with chopped parsley.
 
        8 servings
       
 
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