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.

wp-1488735316807.jpg
Bar rayé farci au Riesling et spätzle
wp-1488735316504.jpg
 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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s