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Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
Book Information
The French Laundry Cookbook
Page: 152
Ingredients
Artichokes Barigoule (page 63)
Basil Oil (page 166)
Beurre Monté (page 135)
Butter
Canola Oil
Carrot
Chervil
Cornmeal
Dry White Wine
Egg Yolk
Garlic
Olive Oil
Parsley
Pasta Dough (page 78)
Pearl Onion
Red Wine Vinegar
Shallot
Sherry Vinegar
Striped Bass Fillet
Tomato
White Pepper
Tags
Fish