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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

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


Gigi's Baked Stuffed Sea Bass Amandine



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

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Friday, November 10, 2006

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Gigi’s Baked Stuffed Sea Bass Amandine

1 sea bass or other whole fish – about 6 pounds
2 teaspoons salt
1/8 teaspoon pepper
1/3 cup butter
1 cup chopped onion
1/4 cup chopped celery
2 tablespoons fresh dill or 2 teaspoons dried dill
4 cups toasted fresh bread crumbs
2 tablespoons capers
6 slices very lean salt pork
Lemon slices

Amandine Sauce:
1/4 cup melted butter
1/4 cup blanched shaved almonds
2 tablespoon lemon juice
1/4 cup chopped parsley

Have fish prepared for stuffing by removing head, tail and backbone. Wash well and pat dry. Salt and pepper inside of fish using 1/2 teaspoon salt and pepper to taste.
For stuffing, melt butter and sauté onion and celery until tender. If you use dried dill, add it also. Pour mixture over crumbs, adding capers, fresh dill, 1˝ teaspoons salt and remaining pepper. Toss well. Place stuffing on one side of fish. Fold the other side over and secure the opening with skewers and string. Lay four strips salt pork in bottom of roasting pan. Set fish on top and lay remaining salt pork on top of fish. Bake at 350 degrees F., 18 minutes to the pound. Baste often with drippings from the pork. Remove fish to a heated platter and discard salt pork. Garnish with lemon slices, radishes and Amandine Sauce.
For sauce, melt butter and toast almonds in it until golden brown. Add lemon juice. Pour over fish and sprinkle with parsley. Serves 6.

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