Oven-roasted sea bass stuffed with fresh tarragon. Yum! The fish weighed about 850g (just under 2 lbs) before gutting.
The result was tender and delicious. As a starter, we had some escargots de bourgogne (snails with garlic, butter, and parsley). These we bought frozen at the supermarket. We just put them on this special aluminum snail dish and baked them until the butter was melted and bubbly. They were delicious, too, and surprisingly not very salty. We may have to sprinkle a little salt on them before they go into the oven next time.
Frozen snails (stuffed in shells) ready for the oven.
We served the snails with a nice dry Champagne. We ate the fish with broccoli and boiled potatoes and served it with a local chardonnay. In addition to going to the market on Saturday, we stopped in at our local wine co-op as they were having their annual open house. They gave us a 13% discount on some of our favorite wines along with a free bottle of sauvignon blanc. Such a deal!