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Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Onions

  2. 1/4 lb 113g / 4oz Leeks white only

  3. 2 oz 56g Shallots

  4. 1/4 lb 113g / 4oz Celeriac

  5. 1/4 lb 113g / 4oz Carrots

  6. 2 oz 56g Parsnips

  7. 1 1/2 lbs 681g / 24oz Tomatoes - seeded and chopped

  8. 2 Garlic - halved

  9. 1 Lemongrass

  10. 8 sections Italian parsley

  11. 1 Fresh bay leaf

  12. 3 sections Fresh thyme

  13. 4 White peppercorns

  14. 1/2 tablespoon 7 1/2ml Coriander seeds

  15. 1/2 tablespoon 7 1/2ml Fennel seeds

  16. 1 Star anise

  17. 1 teaspoon 5ml Sea salt Spice Mix

  18. 3/4 oz 21g Coriander seed

  19. 1/4 oz 7.1g Anise seed

  20. 1/4 oz 7.1g Raw fennel seed

  21. 1/4 oz 7.1g Roasted fennel seed

  22. 1/2 oz 14g Mustard seed

  23. 1/4 oz 7.1g Cardamom seed

  24. 1/8 oz 3.6g Cumin seed

  25. 3/8 oz 10g Ginger powder

  26. 1 Cinnamon

  27. 1/4 oz 7.1g White peppercorns

  28. 1/4 oz 7.1g Black peppercorns

  29. 1 Bay leaf

  30. 1/4 teaspoon 1 1/3ml Whole mace - (or powdered) Bass

  31. 1 lb 454g / 16oz Fillet of wild sea bass - skin on

  32. 1/2 teaspoon 2 1/2ml Spice mix

  33. 1/2 tablespoon 7 1/2ml Sea salt

  34. 1/4 cup 4g / 0.1oz Chopped cilantro

  35. 1/4 teaspoon 1 1/3ml Lemon zest - finely chopped

  36. 1/4 teaspoon 1 1/3ml Orange zest - finely chopped

  37. 1 1/2 cups 93g / 3 1/3oz Thin sliced and blanched vegetables zucchini, squash, baby carrots, spinach, tomatoes

  38. 1 Cayenne Equal portions of the following herbs: tarragon snipped off the stem snipped chervil chives about 1 1/2 inches long Herb tops for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the broth, peel and chop the onions, leeks, shallots, celeriac, carrots, parsnips, chopped tomatoes, and garlic. Put the vegetables in a pot with 3 quarts of water. Add the remaining broth ingredients and simmer the broth slowly for 1 hour, skimming when necessary and correcting the seasoning in the last 15 minutes. Then strain and cool the broth quickly. To make the spice blend, put all the spices in a coffee grinder and grind to a fine powder. To cook the bass heat one cup of broth in a shallow pan. Cut the fillet into 4 portions. Season it with the blend of spices and the salt and cilantro. Place fillets in the broth and poach the bass, spooning the broth over the fish, until it is snowy white on the outside and just cooked and translucent in the middle, about 5 minutes. Heat 3 cups of broth in another pot. Add the lemon zest, orange zest, thinly sliced and blanched vegetables, cayenne, and herbs. Season with salt and pepper. Put the fish fillets in 4 heated, wide soup plates, ladle over some of the vegetables and herb broth, and garnish with herb tops. Suggested drink: Champagne Veuve Cliquot Brut, Reserve, 1988

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