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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial

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05/15/2013

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(Mediterranean Sea Bass with Artichokes in Lobster Broth. Typical of Mediterranean area)

Serves 1

1 Bronzino (1-1/2-2 lbs., fillet only)
4 Baby Artichokes (cleaned and cut in quarters)
1 Tomato (seeded and julienne)
4 Black Olives (julienne)
1 Shallot
2 oz. Butter
Pinch of Salt
Pinch of Pepper
Pinch of Thyme
Pinch of Chives
Pinch of Parsley
Extra Virgin Olive Oil (to saute in)
4 oz. Lobster Steak

Heat oil in pan. Season fish with salt and pepper, then add to oil once hot, flesh side down.
Cook for 2 minutes, then turn and place weight on top so fish doesn’t curl. Cook another 2

84

minutes. Remove fish from pan and drain oil out of pan. Put back onto heat and add shallots;
then saute until transluscent. Add artichokes. Deglaze with white wine - reduce.. Add lobster
stock. Reduce 1/3. Add tomatoes, olives and herbs. Season to taste. Add butter to tighten
sauce. Place vegetables and sauce on plate, and fish on top. Serve piping hot.

GENE P. BETZ, Executive Chef
SALOON RESTAURANT, 750 South 7th

Street, Philadelphia, Pennsylvania

www.saloonrestaurant.com

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