Halibut Poached in Extra Virgin Olive Oil
Roasted Wild Striped Bass with Fennel Broth
Mussels with Safron and Mustard
The Halibut will be served with a stew of sweet peppers, Piperade and fresh herbs.
The Bass is going to go with a broth made out of:
2TB EVO
1 Cup Chopped Fennel
1 TB Fennel Seed
2 TB Pernord
2 Cups Stock of Bass
Cayenne
Lemon Zest, Supreme and Juice
2 TB Diced Tomato
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