Mediterranean Sea Bass with Fall Veg

Cooking Instructions

• Preheat to 319°F
• Add 2 tbs Butter to pan
• Note: Clarify
• Add 6 oz Carrots, diced to pan
• Note: Sweat slightly, don't brown
• Add 6 oz Celery, diced to pan
• Note: Sweat vegetables, add more butter if needed
• Add 6 oz Fennel, sliced to pan
• Note: Combine and sweat
• Note: Add more butter if needed
• Add 4 cloves Garlic, sliced to pan
• Add to taste Salt & Pepper to pan
• Note: Remove and reserve
• Add 2 tbs Butter to pan
• Add 6 oz Onion sliced to pan
• Note: Sweat
• Add 1/4 cup Pernod to pan
• Add 1/4 cup Heavy Cream to pan
• Note: Reduce, and add vegetables back in
• Add 1/4 cup White Wine to pan
• Note: Reduce the wine so the alcohol dissipates
• Note: Remove and reserve
• Note: Season and flower the Sea Bas Filets
• Add 1 tbs Butter to pan
• Note: Clarify
• Add 3 Sea Bas Filets to pan
• Note: Skin-side up
• Note: Brown
• Note: Add more butter if needed
• Note: Flip
• Note: Flip, depending on thickness of Filets
• Add to taste Fresh Mediterranean Herbs to pan
• Note: Remove and let rest
• Note: Add vegetable sauce
• Note: Add water if needed
• Note: Simmer
• Add to taste Fresh Mediterranean Herbs to pan
• Note: Serve with fish