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 to use.
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, if
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.