Spa cuisine of the 'Carmel Forest' cookbook

Seared fillet of bass with beetroot and cauliflower risotto; fresh fig salad with caramelized goat cheese.

SEARED FILLET OF BASS ON A BED OF BEETROOT AND CAULIFLOWER RISOTTO

SEARED FILLET OF BASS ON A BED OF BEETROOT AND CAULIFLOWER RISOTTO

(photo credit: MARC ISRAEL SELLEM)

BySTEPHANIE WASSERMAN

JULY 11, 2019 14:30

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