Sea bass in celery leek broth with provencal vegetable ravi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Leeks |
| ½ | cup | Onions |
| ½ | cup | Fennel |
| ½ | cup | Shallots |
| 1 | Bay leaf | |
| 1 | tablespoon | Coriander seed |
| 1 | tablespoon | Whole white pepper |
| 2 | pounds | Fish bones |
| 1 | cup | Celery; cut on bias |
| 1 | cup | Leeks; cleaned and sliced |
| 4 | Cloves garlic | |
| 4 | ounces | Virgin olive oil |
| 4 | ounces | Butter |
| 1 | cup | Cooked white beans |
| 6 | Branches fresh thyme | |
| Salt and pepper; to taste | ||
| 2 | tablespoons | Oil |
| 4 | Fillet sea bass | |
Directions
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.