| 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 |
tb |
Coriander seed |
| 1 |
tb |
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 |
tb |
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.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”