Wild Sea Bass wrapped in Swiss chard and mint pesto
1 1/2 lb of Sea Bass cut into 4-5oz pieces
1 bunch of swiss chard stems removed and medium diced, leaves blanched
6 tbsp of mint pesto (see recipe)
wrapped, cooked with lemon and water
Vegetable compote
2 cups swiss chard stems medium diced
1/2 cup of fava beans blanched
1 cup of purple brussel sprouts sliced 1/4 inch thick
3 stalks of green garlic sliced (1/4 cup)
1 tbsp of thyme leaves
2 tbsp of olive oil
1 tbsp of butter
salt and pepper
Green Garlic and Jalapeno Oil
1 jalapeno sliced and blanched
3 stalks of green garlic sliced and blanched
1 cup of basil leaves blanched
1 1/2 cups of vegetable oil
salt to taste
Beef Reduction (osso bucco sauce)
