Stuffed sea bass, dry white wine sauce, spaetzle, French green beans

This dish is from Alsace. This region of France is in close proximity to Germany, so it is heavily influenced by German cooking.

Bar rayé farci au Riesling et spätzle
 Stuffed sea bass over spaetzle with frenched green beans and turned mushrooms

Sea bass was a refreshing new fish to habillier, the Riesling wine was a nice touch and spaetzle noodles were cooked in browned butter (which was my own touch) and I found it delicious.

March 5th, 2017


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