Seared Sea Bass with Roasted Tomato & Tarragon Broth: A Wine Pairing Recipe
Seared Sea Bass with Roasted Tomato, Mushroom, Pepper & Tarragon Broth - a recipe by Hess Persson Estates
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Ingredients
- 6 ea. Roma tomatoes
- 1 ea. onion, sliced
- 1 ea. carrot, peeled, sliced
- 1 ea. celery, sliced
- 1 cup mushrooms
- 2 ea. tarragon stems
- 1 ea. garlic cloves
- Water as needed
- 4 each Sea Bass filets, 5 oz. ea. portion
- 2 Tbsp. extra virgin olive oil, divided
- 1 bunch red chard, stemmed, cut into 2″ pieces
- Salt
- pepper
- 1 oz. olive oil
- 1 ea. onion, julienned
- 2 cups mushrooms, sliced
- 1 tsp. garlic, sliced
- 2 ea. red peppers, roasted, peeled, large dice
- 2 ea. yellow peppers, roasted, peeled, large dice
- 1 Tbsp. tarragon, chopped
- 8 ea. baguette, slice 1/4” thick
- 1 ea. garlic clove, peeled
- Extra virgin olive oil as needed
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