Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli
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
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
