Sea Bass In Celery Leek Broth With Provencal Vegetable Ra
| 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)
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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