Sea Bass In Celery Leek Broth With Provencal Vegetable Ravioli

Recipe Ingredients

1/2 cup	118ml	Leeks
1/2 cup	31g / 1.1oz	Onions
1/2 cup	118ml	Fennel
1/2 cup	118ml	Shallots
1		Bay leaf
1 tablespoon	15ml	Coriander seed
1 tablespoon	15ml	Whole white pepper
2 lbs	908g / 32oz	Fish bones
1 cup	110g / 3.9oz	Celery, cut on bias
1 cup	237ml	Cleaned and sliced leeks
4		Garlic cloves
4 oz	113g	Virgin olive oil
4 oz	113g	Butter
1 cup	160g / 5.6oz	Cooked white beans
6 sections		Fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Oil
4		Sea bass fillets
		Confit Tomato - (see recipe)
		Fresh young celery leaves

Recipe 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.

Garnish with Confit Tomato and young celery leaves.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9375) - from the TV FOOD NETWORK

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