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
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
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