i was thinking about a nice buerre blanc, which is some lightly sauteed shallots, deglazed with some white wine and add a touch of fresh lemon juice. reduce and add some heavy cream. reduce again and then wisk in some unsalted butter, strain then lightly drizzle on top of seared fish. yay or nay?
Sorry, FF... gotta agree with PB. I was a cook in the Navy and I concur with the simple tasteful prep he described. Let the piece stand alone with minimal addition of spices, etc... Sounds like a great meal!
