SEA BASS WITH VEGETABLES, ROASTED TOMATOES, BACON AND BUTTER SAUCE

PREPARATION OF THE VEGETABLES

PREPARATION OF THE SAUCE

MELTING INTO YOUR MOUTH!!!

SEA BASS WITH VEGETABLES, ROASTED

TOMATOES, BACON AND BUTTER SAUCE

You will be surprised by this fantastic and flavorful dish! Don’t be afraid to spend some time making it! It worth it! Drink a delightful Chardonnay from Burgundy, such as Meursault! Enjoy!

Preparation: 2 hours; cooking time: 2 h 30 min.

Serving 4

INGREDIENTS FOR THE VEGETABLES AND FISH:

4 x 7 oz. Chilean sea bass fillets

3 tbsp olive oil

6 oz. apple wood smoked bacon, diced

1 sweet onion, diced

4 garlic cloves, minced

3 zucchini, diced

4 leeks, sliced thin (white part only)

10 oz San Marzano tomatoes, halved (reserve 12 tomatoes for roasting)

½ tbsp fresh thyme leaves

1 cup fish stock

Fresh basil leaves for garnish

Salt and pepper

BUTTER SAUCE:

5 tbsp unsalted butter

¾ cup Chardonnay

1 lime zest

2 shallots, minced

2 tsp fresh thyme leaves

Salt and pepper

ROASTED TOMATOES:

12 mini San Marzano tomatoes, halved

3 tbsp pesto

1 small yellow onion, diced

10 fresh basil leaves

½ cup white balsamic vinegar

Salt and pepper

PREPARATION OF THE ROASTED TOMATOES:

Preheat the oven to 300 F.

In a mixing bowl, combine the 12 mini tomatoes, halved, with the pesto, salt and pepper. Roast the tomatoes for an hour.

In a medium frying pan, cook the onion and vinegar until the liquid is evaporated and the onion translucent, about 20 minutes.

Mix all the ingredients together, including the basil leaves, and adjust the seasoning.

PREPARATION OF THE VEGETABLES:

Heat 1 tbsp olive oil in a large sauté pan on medium-high heat. Add the bacon and cook 8 minutes. Add the onion and garlic and cook until golden. Add the zucchini, leeks, the rest of the tomatoes and thyme. Season the vegetables with salt and pepper and cook until soft, about 10 minutes. Pour 1 cup of fish stock and cook 10 more minutes.

MAKING THE SAUCE:

Put the shallots, white wine and thyme in a medium saucepan on medium heat and reduce. Add the butter and stir constantly until you reach a sauce consistency. Add the lime zest and season the sauce with salt and pepper. Simmer 15 minutes. Mix all the ingredients in a blender. Return the sauce in the saucepan and keep warm.

COOKING THE FISH:

Season the sea bass with salt and pepper. Heat 2 tbsp of olive oil in a large frying pan on high heat and add the fish. Cook 3-4 minutes on each side, depending on the thickness of the fish.

FINISHING THE PREPARATION:

Scoop the vegetables into plates. Place the fish on top of the vegetables. Put the roasted tomatoes on top of the fish and vegetables. Pour the sauce around the vegetables and on top of the fish and garnish with basil leaves.

Bon Appétit!

MOUSSAKA

EATING GREEK!

OUTSTANDING RECIPE!

MOUSSAKA

Not leaving it to the Greeks! This wonderful specialty, called Melijanes in Greece, may take a little time to prepare but once it is completed, you won’t be disappointed! Pair with a rose wine from the Southern Cotes-du-Rhone, such as Chateau de Nages rose. Enjoy!

Preparation: 1 hour; cooking time: 2 hours 30 min.

Serving: 6-8

3 lbs eggplants, thinly sliced

1 onion, chopped

2 tbsp olive oil + 1 ½ cup for frying the eggplants

1 lb. ground lamb

1 can diced tomatoes (28 oz)

¾ cup dry white wine

1 fresh lemon juice

1 tbsp sugar

¼ bunch fresh oregano, chopped

¼ bunch Italian parsley, chopped + some for garnish

1 tsp butter

5 tbsp bread crumbs

2 eggs (whites and yolks separated and beaten)

Salt and pepper

1 cup Italian cheeses, shredded

Béchamel sauce:

7/8 oz unsalted butter

2 ½ oz of flour

3 cups of milk

Pinch of nutmeg

Salt and pepper

1 cup Italian cheeses, shredded

Slice the eggplants thin (1/4 inch thick) and season them on both sides with salt and pepper. Put them in a colander strainer and set aside for 1 hour (leave the colander in your sink or place it over a plate, the eggplants will drip).

In a medium stockpot, heat 2 tbsp of olive oil on medium-high heat and add the onion. Cook 2-3 minutes, until pale gold. Add the ground lamb, stirring to break up the meat and cook until brown, about 8 minutes. Add the tomatoes with their juices, 4 tbsp of water, lemon juice, white wine, parsley, oregano, sugar, salt and pepper. Cover and cook 45 minutes, stirring occasionally.

Make the béchamel. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Add the milk gradually and whisk until thickened. Season the sauce with salt, pepper and nutmeg. Cook the sauce 10 minutes and add the cheese. Take the béchamel off the heat and add the 2 egg yolks slightly beaten. Stir to combine. Set aside.

When the lamb is cooked, beat the 2 egg whites with a fork and add them to the meat with 3 tbsp of bread crumb. Stir to combine.

Rinse the eggplants and dry with paper towels.

Heat the olive oil in a large frying pan on high heat. Add the eggplants and fry until golden brown, turning once. When they are cooked, place them in a large dish covered with paper towel. Repeat the operation until all the eggplants are fried.

Preheat the oven to 400 F.

Grease a large baking dish with a tsp of butter. Spread 2 tbsp of bread crumbs on the bottom of the dish.

To assemble the moussaka, put 1/3 of the sliced eggplants on the bottom of the dish. Cover with half the meat. Put another 1/3 of the eggplants on top of the meat. Cover with the rest of the meat. Finish with the eggplants and pour the béchamel over, spreading it evenly with a rubber spatula. Sprinkle 1 cup of Italian cheeses evenly over the top.

Bake 45 minutes.

Cut the moussaka into squares and garnish with fresh parsley.

Bon Appétit!

French Recipes and Cuisine