FOR THE SEA BASS:
2 pound sea bass
sea salt and freshly ground pepper to taste
1 bulb fennel, trimmed and chopped
3 branches dried fennel stalks
1 bunch tarragon, chopped
1 tablespoon olive oil
¼ cup dry white vermouth

FOR THE SAUCE:
¾ cup dry white vermouth
1 bunch tarragon, chopped
1 tablespoon freshly ground pepper
¼ cup heavy cream, warmed
8 ounces butter, diced and chilled
juice of 2 lemons
sea salt and cayenne pepper to taste

TO PREPARE THE SEA BASS:
Preheat the oven to 400 degrees. Lay a large sheet of parchment paper on a sheet pan.

Rinse the cavity of the sea bass under cold, running water and pat dry. Season the inside of the fish with salt and pepper, stuff with fresh and dried fennel and tarragon, and coat the outside with oil.

Place the sea bass in the center of the parchment paper. Gather the edges, partially close, and pour the vermouth over the fish. Seal the edges of the parchment paper, place in the oven, and roast for 18 minutes or to desired doneness. Remove from the heat and set aside, keeping warm.

TO PREPARE THE SAUCE:
In a medium sauté pan, bring the vermouth, tarragon, and pepper to a boil, reduce the heat, and simmer until reduced to one tablespoon. Remove from the heat, strain, and return to low heat.

Whisk in half of the cream. Gradually whisk in the butter to form an emulsion. Add the remaining cream to desired consistency. Remove from the heat, add the lemon juice, and season.

Copyright Chef Jacques Haeringer, L’Auberge Chez Francois