Pan-Fried Sea Bass with Nettle Sauce

Serves 4

Ingredients:

600 g sea bass fillet

100 g blanched young nettle shoots (the nettles will be most flavorful in the spring)

400 ml cream

4 tbs butter

60 g rye flour

200 ml white wine

4 tbs caviar

1 tsp aniseed

6 soft-boiled eggs

Salt

Pepper

Preparation:

Carefully wash the nettles and blanch for several minutes in boiling salt water. Quench in cold water and drain well.

Drench the fish fillets in rye flour and season with salt, pepper and aniseed. Fry in butter at medium heat until just done. Remove the fish and set aside.

Remove the butter remaining in the pan. Add white wine and boil to reduce. Add the cream and simmer two additional minutes. Pour the sauce into a small pot. Add the coarsely chopped nettles and a tablespoon of butter and puree. Season with salt and pepper to taste.

Briefly warm the fish fillets in the oven. Cut the soft-boiled eggs in half, and place them on a serving platter. Place the fish on top of the eggs. Pour on the sauce and garnish with caviar.