In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois. In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes. Add beans,thyme and salt and pepper to taste. Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. S: 4 servings Garnish with confit tomato and young celery leaves. Recipe by: CHEF DU JOUR SHOW #DJ9375
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|Serving Size: 1 Serving (1610g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2840 (95%)|
|Amt Per Serving||% DV|
|Total Fat 315.6g||421 %|
|Saturated Fat 133.5g||667 %|
|Monounsaturated Fat 141.6g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 487.6mg||150 %|
|Sodium 1521.5mg||52 %|
|Potassium 1081.6mg||28 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 45.1g|
|Protein 9.4g||13 %|
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Calories per serving: 2999
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