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as made evident with every bottle of stella artois, reds, greens & gold are 3 of our favorite hues as well…
every fall, the belgian trio sets out to make an appearance at the final of our three big food & wine festivals - kohler.
6oz Sea Bass fillet
2 tbsp creme fraiche
1 lb fingerling potatoes
2 tsp shallots
1 tsp parsley
1 tsp lemon zest
2 tsp lemon juice
1 tbsp olive oil
Salt & Pepper to taste
To make the potato salad:
1) First boil your potatoes, for around 5 minutes. You’re looking for a blanch.
2) Chop up some parsley, shallots, creme fraiche, then zest a lemon, and add a bit lemon juice.
3) Take them out of the pot and let them cool, and cut them into 4ths.
4) Once the potatoes are cooled, add your seasoning and sour cream.
5) Lightly mix everything together - you want to keep your potatoes intact.
6) Season with salt and pepper
To make the bass:
1) First get a saute pan very hot, and add a bit
2) Season the fish with a bit of salt and pepper
3) Add fish into the pan, skin side down
4) While fish is cooking, crush garlic, and a few sprigs of thyme - these are your basting herbs
5) Add butter to the pan along with your basting herbs
6) Using a spoon, baste your fish with the butter.
7) Plate and enjoy!
¼ C Flour
2 tbsp butter
1 cup Cidre
2 C fish stock
½ C heavy cream
10 oz - Halibut
1/4 cup chopped fennel
2 cloves chopped garlic
2 tbsp chopped shallots
2 stalks celery
3-4 sprigs of thyme
1 tsp Old Beay
Fennel fronds as garnish
Add oil into pot, sweat veggies (fennel, garlic, shallots, celery, carrots) with butter. Add flour / stir together to incorporate - make sure to continually stir.
Slowly add Cidre, stirring as you’re pouring in. Add the fish stock - it should bubble as it starts to thicken. This means the roux is activating.
Chop your thyme, and add to the pot along with your Old Bay and salt and pepper. Cube your halibut fillet, and add to the pot - cooking for ~ 10 minutes
Add cream. Stir.
Serve in a bowl with oyster crackers