Slice bass thinly and place pieces on a butter
cookie sheet, forming into
desired shape (we shape the pieces onto circles
that fit into our round
dinner plates). Hold in refrigerator until ready
Purée shallots in a food processor with
1 ounce white wine. Reserve this "shallot
juice" to finish the sauce with.
Place minced shallots, garlic and olive oil
in a small saucepan and cook slowly
for 10 minutes.
Add white wine and fresh bay leaves and reduce
by 3/4. Add lemon juice, vinegar
chives, lemon zest, salt and pepper. Bring to
boil and remove from heat.
Slowly add softened butter while mixing with
a whip and adjust seasoning,
Remove bass from refrigerator and season with
salt and pepper. Place under
the broiler, taking care not to overcook (just
a few minutes under the
heat). Fish will continue to cook after being
placed on a hot plate.
Remove the paillards from the cookie sheet and
place on a hot dinner plate.
Spoon the warm lemon chili sauce over the bass
to moisten. Garnish.