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Seabass with Artichokes

Featured by Edgewood Estate Winery in the Gold Wine Club.
Seabass with Artichokes


Enjoy this fantastic recipe with one of your favorite wines from our monthly wine club box!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes


Chevril Broth
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 2 tablespoons olive oil
• 3 artichoke bottoms
• 2 carrots, sliced with stems attached into 1/4-inch disks
• 6 tablespoons butter
• 1 cup yellow wax beans
• 1/2 cup chopped, fresh chervil

• 4 4-ounce portions of sea bass (or any white fish)
• 4 tablespoons olive oil


Chevril Broth
1/2 cup chopped, fresh chervil, salt & pepper to taste in a saucepan, caramelize chopped carrots, onions and celery in olive oil. Add artichokes, cover mixture with water, and bring to a simmer. Add 3 tablespoons butter, cook on low heat until artichokes are tender (about 30 minutes).

Remove artichokes from liquid and set aside. Strain liquid through a chinois and save—this is your broth. Discard chopped carrots, onions and celery. Cut artichokes into small wedges. Place broth in a clean saucepan; add sliced carrots, julienned onions. Simmer for 3-4 minutes until tender. Add waxed beans and artichoke wedges. Whisk in remaining butter. Season to taste with salt and pepper. Add 6 tablespoons chopped chervil into broth.

In a sauce pan, sauté sea bass on high in 4 tablespoons of olive oil. Heat until caramelized. Remove from heat, flip fish over and place in oven for 5 minutes at 350 degrees.
Arrange waxed beans, julienned onions, sliced carrots, and artichoke wedges in the center of a shallow bowl. Sprinkle with remaining chervil.

Recipe provided by Edgewood Estates Winery