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!