On March 21st, we’re hosting our Poulet and Poisson Culinary Class – we’d love to see you there!
If you can’t make the class or want even MORE recipe ideas – Here’s some kitchen inspiration [hint: you can also search our blog for ‘recipe’]…
Herb Encrusted Sea Bass with Pancetta Hash
¼ lb diced pancetta or smoked bacon
1 large white or Vidalia onion
¼ lb butter
1 medium size baking potato shredded on a mandolin or cut julienne
sea salt and white pepper
fresh chopped parsley
In a large skillet over medium heat sauté pancetta. Remove from pan and then melt butter turning up to high heat, add onions and potatoes. When onions are translucent and potatoes sticking to pan add pancetta. Add fresh chopped parsley. Remove from heat and serve.
(6) 4 ounce filets of Chilean Sea Bass
1 bunch fresh basil
1/2 bunch fresh parsley
½ bunch fresh thyme
3/4 cup unseasoned bread crumbs
1/2 lb. of butter