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Steamed Bass with Cider
"A good cook is like a sorceress who dispenses
- Elsa Schiaparelli
Recipe of the Day Categories:
Friday, November 10, 2006
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Bass with Cider and Ginger
Glorious American Food
by Christopher Idone, 1985, Random House, New York
Serves 4 to 5
whole bass (about 5 pounds), spine removed with head and tail intact
piece fresh ginger, peeled and cut into fine julienne (about 1/4 cup)
small hot red chile pepper, seeded and cut into fine julienne
ripe tomatoes – peeled, seeded, and thinly sliced
small carrots, cut into 2-inch julienne and blanched for 1 minute
(about 1 cup)
medium leeks – halved lengthwise, washed, cut into 2-inch julienne,
cup lightly chopped Italian [flat-leaf] parsley
cup apple cider
the oven to 400° F.
a sheet of foil, large enough to envelope the fish, on a large baking
sheet or baking pan. Line it with parchment paper.
the parchment lightly with oil so the fish will not adhere after cooking.
the fish on the parchment, lightly salt the cavity, and scatter some of
the vegetables and ginger inside the fish.
the remaining ingredients over the fish and pour the cider over the fish.
close the foil and bake the fish for 20 to 25 minutes, or for 10 minutes
per inch of thickness.
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