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.

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Recipe by: CHEF DU JOUR SHOW #DJ9375 Converted by MM_Buster v2.0l.

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