SEA BASS WITH MEDITERRANEAN FLAVORS

OUTSTANDING!

SEA BASS WITH MEDITERRANEAN FLAVORS

This recipe is mouthwatering! You will love the combination of all the flavors! Enjoy this wonderful fish with a Viognier, white wine from the South of France!

Preparation: 40 min; cooking time: 25 min.

Serving 4

4 sea bass fillets (about 2 lbs.)

4 calamari, cleaned and sliced

1 cup lobster bisque

12 petted black olives, sliced

1 ½ tbsp. capers, drained and rinsed

2 tbsp. pine nuts

1 fennel, sliced

1 package frozen artichokes hearts

1 lemon

1 tbsp. fresh Italian parsley leaves, minced

6 tbsp. olive oil

Steam the calamari 5 minutes.

Simmer the lobster bisque. Add salt and pepper if needed.

Roast the pine nuts a few minutes in a small pan.

Cut the lemon in half and using a citrus knife, remove the pieces of lemon, discarding the skin.

Combine the pieces of calamari with the lemon and olives in a medium bowl. Add 2 tbsp. of olive oil, capers, roasted pine nuts and parsley. Season with salt and pepper. Set aside.

Cook the fennel and artichokes in a medium frying pan with 2 tbsp. of olive oil on medium-low heat for 15 minutes, stirring often. Season with salt and pepper.

Season the sea bass with salt and pepper. Heat the last 2 tbsp. of olive oil in a large frying pan on high heat and add the sea bass. Cook 3 minutes on one side and 4 minutes on the other.

Serve the fish over the fennel and artichokes. Top with the calamari preparation and scoop some lobster bisque around the fish.

Bon Appetit!

PLUM CRUMBLE

ONE OF MY FAVORITE DESSERT!

IRRESISTIBLE!

PLUM CRUMBLE

You will melt for this dessert! It is best if served warm. You can add your favorite ice cream on top of it! Enjoy!

Preparation: 15 min; cooking time: 1 h 15 min.

Serving 4

1 tbsp. unsalted butter

2 lbs. fresh plums

2 tbsp. brown sugar

3 star anise pods

½ tsp. ginger

½ tsp. cinnamon

½ tsp. finely grated orange zest

½ tsp. pure vanilla extract

Crumble topping:

2 ¾ oz. unsalted butter

3 ½ oz. all-purpose flour

2 ½ oz. brown sugar

1 ¾ oz. almond powder

¾ oz. pine nuts, crushed into pieces

Wash thoroughly the plums, quarter them and remove the pits.

Melt the butter in a large pan on medium-high heat and add the plums. Add the sugar, spices, vanilla extract and orange zest. Combine all the ingredients. Reduce the heat to medium-low and cook 30 minutes, stirring often.

Strain the plums in a colander.

Preheat the oven to 350 F.

Preparation of the crumble:

Cut the butter in small pieces in a large bowl. Add all the ingredients of the crumble and combine with your fingers.

Butter a baking dish. Add the cooked plums and top with the crumble.

Bake 45 minutes or until golden brown.

Serve warm with vanilla ice cream.

Bon Appetit!

French Recipes and Cuisine