SEA BASS WITH RAVIOLETTI AND TURMERIC BOUILLON

OUTSTANDING RECIPE!

SEA BASS WITH RAVIOLETTI AND TURMERIC BOUILLON

Fabulous recipe for this wonderful fish! It will melt in your mouth! Szechuan peppercorns and Turmeric bring some incredible flavors to this dish! Enjoy with a Gewurztraminer from Alsace!

Preparation: 30 min; cooking time: 40 min.

Serving 4

4 thick fillets of sea bass (about 2 lbs.)

1 package fresh three cheese ravioletti (9 oz.)

3 tbsp. salted butter

Turmeric powder

Ground Szechuan peppercorns

Fleur de sel

Bouillon:

1 leek, white part only, minced

1 onion, peeled

1 clove

4 celery stalks, yellow part with leaves, peeled and minced

1 small fennel bulb, minced + fennel fronds for garnish

1 bouquet garni (parsley, thyme and bay leaf)

½ tsp. Turmeric

1 tsp. whole Szechuan peppercorns

Salt

Preparation of the bouillon:

Bring 4 cups of salted water to a boil in a medium stockpot. Stick the clove into the onion. Add all the vegetables, bouquet garni and onion into the pot. Cook 20 minutes. Drain the bouillon into a saucepan. Return all the vegetables in the stockpot.

Add the whole Szechuan peppercorns and Turmeric in the bouillon and reduce the preparation by half on medium-high heat.

Preheat the oven to 350 F.

Season the sea bass with Fleur de sel, ground Szechuan peppercorns and Turmeric.

Put the butter in a large frying pan. Turn the heat on high. When the butter sizzles, add the sea bass and cook 3 minutes. Turn it over and cook 2 minutes. Transfer to a baking dish. Add half the bouillon and bake 5 minutes.

Cook the ravioletti according the instructions on the package. Drain.

Reheat the vegetables with the rest of the bouillon.

Serve the sea bass over the ravioletti. Add some vegetables and bouillon around it. Garnish with fennel fronds.

Bon Appetit!

STUFFED PEPPERS WITH SPINACH AND SAUSAGE

A MUST TRY!

STUFFED PEPPERS WITH SPINACH AND SAUSAGE

Stunning recipe! Full of flavors, perfect for summer! You will be surprised by it! Pair with a Rose wine from the Cotes-de-Provence!

Preparation: 20 min; cooking time: 50 min.

Serving 4

1 bag fresh baby spinach (6oz.)

4 green bell peppers, halved lengthwise and cored, stems left intact

5 sweet Italian sausages, casing removed

1/3 red onion, chopped

1/3 cup of milk

2 slices white bread without the crust

2 tbsp. grated Parmesan cheese

1 large egg

2 tbsp. pine nuts

1 tsp, fennel seeds

2 tbsp. olive oil

Salt and pepper

1 jar tomato sauce for pizza

Cook the spinach in a sauté pan 2 to 3 minutes. Drain and press out all the water. Chop the spinach.

Rinse out and dry the sauté pan.

In a bowl, combine the milk, bread, Parmesan cheese and egg.

Pour 2 tbsp. olive oil in the sauté pan and cook the onion 2 minutes on medium-high heat. Add the pine nuts and cook 2 minutes. Add the sausage and fennel seeds. Sauté until cooked through, stirring often. Add the combination milk—bread-Parmesan cheese-egg and cook 3 minutes. Add the spinach. Season the preparation with salt and pepper and cook 2 more minutes.

Preheat the oven to 400 F.

Stuff each pepper with the preparation, packing it with a spoon.

Bake on convection 30 minutes or until golden brown. Warm up the tomato sauce on low heat.

Serve the peppers with the tomato sauce.

Bon Appetit!

French Recipes and Cuisine