Spoonful I
Patrick Day
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Steamed Bass with Cider and Ginger

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Steamed Bass with Cider and Ginger
Glorious American Food
by Christopher Idone, 1985, Random House, New York

Serves 4 to 5

Ingredients

Vegetable oil
1 whole bass (about 5 pounds), spine removed with head and tail intact
1-inch piece fresh ginger, peeled and cut into fine julienne (about 1/4 cup)
1 small hot red chile pepper, seeded and cut into fine julienne
2 ripe tomatoes – peeled, seeded, and thinly sliced
3 small carrots, cut into 2-inch julienne and blanched for 1 minute
(about 1 cup)
2 medium leeks – halved lengthwise, washed, cut into 2-inch julienne,
and blanched
Salt
1/4 cup lightly chopped Italian [flat-leaf] parsley
1/2 cup apple cider
 

Method

Preheat the oven to 400° F.
Place a sheet of foil, large enough to envelope the fish, on a large baking sheet or baking pan. Line it with parchment paper.
Brush the parchment lightly with oil so the fish will not adhere after cooking.
Set the fish on the parchment, lightly salt the cavity, and scatter some of the vegetables and ginger inside the fish.
Scatter the remaining ingredients over the fish and pour the cider over the fish.
Tightly close the foil and bake the fish for 20 to 25 minutes, or for 10 minutes per inch of thickness.