Bar á la Languedocienne

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LANGUEDOC SEA BASS ... 

Firstly, this sun drenched southern región, just west of Provençe, houses France´s 8th largest and one of the most beautiful ancient historical cities wherein reside some of the most prestigious Medical and Legal University programmes and the studies of Oenology (Wine Studies); Montpellier with its 2nd century Aqueduct, still in use and intact. 

This región, with its feet in the Mediterranean Sea, and its northern Sierra, is a haven for some of the most exemplary fresh products in the country.

Renowned for its Pink Lavendar Skinned Garlic, seafood stews, cassoulet meat and White Bean stew, Evoo and Escargot. 

HERE IS THE SIMPLE RECIPE FOR SEA BASS ... ( BAR in French ) ... 

4 tablespoons Evoo   
Two slabs of fresh if possible Sea bass
12 Large garlic cloves sliced or minced
8 fresh thyme sprigs ( sub dry if imposible ) 
3 tblsps. fresh lemon juice
Salt and freshly ground black, rose, Green and White pepper 
Chopped fresh chives ( sub dry if imposible )
Green Scallion onion minced 

1) heat 2 tblsps. Evoo in large skillet or earthenware over low to médium heat / flame 
2) Season fish with salt and freshly ground pepper
3) add the fish to skillet and sauté until cooked to your liking
4) Turn only once ( 4 minutes per side more or less ) 
5) Now reduce heat to low and add the remaining Evoo, the garlic and stir the garlic gently until deep Golden - 3 or 4 minutes
6) Add the lemon juice, and simmer on low flame until sauce thickens slightly - 1 minute
7) Season to taste with salt.
8) Spoon sauce over garlic and thyme over the fish
9) sprinkle with chives and Green scallion and serve.

Serve with a dry White wine of choice, preferably French; a burgundy or a Chardonnay .. 

Enjoy,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Bar á la Languedocienne Posted: 21 September 2013 at 03:12
	LANGUEDOC SEA BASS ... Firstly, this sun drenched southern región, just west of Provençe, houses France´s 8th largest and one of the most beautiful ancient historical cities wherein reside some of the most prestigious Medical and Legal University programmes and the studies of Oenology (Wine Studies); Montpellier with its 2nd century Aqueduct, still in use and intact. This región, with its feet in the Mediterranean Sea, and its northern Sierra, is a haven for some of the most exemplary fresh products in the country. Renowned for its Pink Lavendar Skinned Garlic, seafood stews, cassoulet meat and White Bean stew, Evoo and Escargot. HERE IS THE SIMPLE RECIPE FOR SEA BASS ... ( BAR in French ) ... 4 tablespoons Evoo Two slabs of fresh if possible Sea bass 12 Large garlic cloves sliced or minced 8 fresh thyme sprigs ( sub dry if imposible ) 3 tblsps. fresh lemon juice Salt and freshly ground black, rose, Green and White pepper Chopped fresh chives ( sub dry if imposible ) Green Scallion onion minced 1) heat 2 tblsps. Evoo in large skillet or earthenware over low to médium heat / flame 2) Season fish with salt and freshly ground pepper 3) add the fish to skillet and sauté until cooked to your liking 4) Turn only once ( 4 minutes per side more or less ) 5) Now reduce heat to low and add the remaining Evoo, the garlic and stir the garlic gently until deep Golden - 3 or 4 minutes 6) Add the lemon juice, and simmer on low flame until sauce thickens slightly - 1 minute 7) Season to taste with salt. 8) Spoon sauce over garlic and thyme over the fish 9) sprinkle with chives and Green scallion and serve. Serve with a dry White wine of choice, preferably French; a burgundy or a Chardonnay .. Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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