Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Ingredients:
1/2 cup leeks |
1/2 cup onions |
1/2 cup fennel |
1/2 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:
1. 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.
2. 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.
3. 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. Garnish with confit tomato and young celery leaves
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