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CATEGORY CUISINE TAG YIELD
Grains, Seafood Dujour07 1 Servings

INGREDIENTS

1/2 c Leeks
1/2 c Onions
1/2 c Fennel
1/2 c Shallots
1 Bay leaf
1 T Coriander seed
1 T Whole white pepper
2 lb Fish bones
1 c Celery, cut on bias
1 c Leeks, cleaned and sliced
4 Cloves garlic
4 oz Virgin olive oil
4 oz Butter
1 c Cooked white beans
6 Branches fresh thyme
Salt and pepper, to taste
2 T Oil
4 Fillet sea bass

INSTRUCTIONS

In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander
seeds, white pepper and fish bones. Add just enough water to cover.
Bring to a boil and let simmer for 45 minutes. Strain through a fine
chinois.  In a casserole sweat celery, leeks and whole garlic in 2
ounces virgin  olive oil and 2 ounces butter until both are softened
but still have  some texture, about 6 or 7 minutes. Add beans,thyme and
salt and  pepper to taste.  Season sea bass fillets with salt and
pepper. In a large saute pan,  heat oil and add fillets. Sear on both
sides and finish in oven, if  necessary.  S: 4 servings  Garnish with
confit tomato and young celery leaves.  Converted by MC_Buster.  Recipe
by: CHEF DU JOUR SHOW #DJ9375  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4103
Calories From Fat: 1709
Total Fat: 193.2g
Cholesterol: 1083.9mg
Sodium: 4115.6mg
Potassium: 10186.2mg
Carbohydrates: 202g
Fiber: 59.6g
Sugar: 11g
Protein: 406.7g


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