Seabass with ArtichokesFeatured by Edgewood Estate Winery in the Gold Wine Club.
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
• 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
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