Morels Navet Stew with Sea Bass

1. clean navets, leaving about 3 cm from the base of the stem. Keep the leaves. Remove yellowed or wilted greens. Place leaves and turnips briefly in cold water, then scrub and rinse navets. Quarter each turnip lengthwise, preferably keeping the short green stem base intact each.

2. rinse radishes, chop and remove greens, scrub and rinse radishes and cut into narrow slices. Place in cold water.

3. heat butter with 2 tablespoons of water in a large frying pan, add bacon and let it out, being careful not to let it color. Once bacon appears translucent, mix in onions, cover and gently toss for 2-3 min. Add drained turnips, radishes and wine. Cover and cook for 3-4 min. Add 2 tbs water, stir in morels and tarragon leaves. Remove from heat and add a small handful of navet leaves, cover.

4. heat iron skillet and pour in 2 tablespoons olive oil. Once the oil is hot, but not smoking hot, roast the striped sea bass fillets on the skin side until crispy golden, about 2 min. Turn fish pieces to the other side and roast 1-2 min until cooked(season).

Stir the vegetable stew and season with salt, pepper and tarragon. Divide among 4 bowls, top with 2 pieces of fish, crispy skin side up, and sprinkle with chive blossoms.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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