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For 6 people
6 California sea bars fillets, 5 to 6 ounces each, 2 lemons, zested, 1 tablespoon thyme leaves, ½cup chopped flat-leaf parsley, plus ¼ cup whole parsley leaves, 1 heaping teaspoon minced garlic, 6 tablespoons unsalted butter, softened, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground black pepper
Pour le risotto de haricots canneberge : 85 cl de bouillon de poule, 60 g de beurre doux, 250 g d'oignon pelé et haché, 7 g de thym, 1 piment chili d'arbol émietté, 300 g de riz arborio, 6 cl de vin blanc, 200 g de haricots canneberge cuits, 40 g de pousses d'épinards frais hachées, 20 g de persil haché, 20 g de basilic haché, sel, poivre noir fraîchement moulu.
Shell bean risotto : 3 ½ cups chicken stock, 4 tablespoons unsalted butter, 1 cup diced white onion, 2 teaspoons thyme leaves, 1 chile de árbol, crumbled, 1 ½ cups high-quality Arborio, Rice, ¼ cup white wine, 1 cup cooked mixed shell beans, 2 ounces young spinach, sliced, 2 tablespoons sliced flat-leaf parsley, 2 tablespoons sliced opal basil, Kosher salt and freshly ground black pepper.
Restaurant Lucques & A.O.C. - Los Angeles (Californie, États-Unis) - www.lucques.com
Recipe from the book : "Château La Louvière, le bel art du vin". H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010.
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