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Main title
Basic Frying
| Heat a small amount of oil in a large frying
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| | turned white dish the fish up and you will
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| pan and place a filleted side of Bass skin
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| | have a fantastic tasting fish with a
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| side down into the hot oil. Then just watch
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| | delicious crispy skin. You can have this
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| as the flesh changes color going pinkish to
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| | fish with any thing you choose salad,
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| a bright white. When all the flesh has
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| | vegetables, chips etc or just crusty bread.
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Spicy Bass
| Keep your bass whole after gutting, fill the
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| | inside with the peppers, and keep the rest
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| cavity with finely chopped red,yellow and
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| | for basting during grilling. put the bass on
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| green peppers, finely chop two small cloves
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| | some tin foil, add salt and pepper to
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| of garlic, and add with the peppers. take
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| | taste, and put under a medium heat grill for
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| two ounces of extra virgin olive oil and add
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| | ten minutes each side, baste at regular
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| some oregano and chives, mix together and
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| | intervals. serve with a green salad and
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| coat both sides of the bass, put a little
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| | crusty french bread. enjoy!!!!
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Crumbled Bass
| Per person you will need Bass Fillet 250g,2
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| | lemon juice,half the oregano and half the
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| slices white bread crumbed,1 teaspoon virgin
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| | garlic and lay in the dish.In a mixing bowl
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| olive oil,1 spring onion finely sliced,2
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| | combine the bread crumbs,oil,spring
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| teaspoons fresh oregano,1 clove mashed
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| | onion,half of the oregano,half of the
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| garlic, freshly milled black pepper, a
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| | garlic,some black pepper and the two
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| little salt,1 tablespoon parmesan cheese,2
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| | cheeses. Loosely pile the crumbs on the bass
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| tablespoons grated mature cheddar cheese,1
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| | fillet and place in the top of the oven for
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| tablespoon lemon juice.
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| | about 12-15 minutes until the fish is
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| Pre-heat the oven to gas mark 9.Butter an
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| | cooked and the crumbs are golden brown.
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| oven proof dish,sprinkle the bass in the
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Garlic Bass
| For this recipe you will need two good
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| | After this heat a little oil in a hot pan,
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| fillets of sea bass, 1 bunch coriander, 4
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| | add the onions, ginger chopped chilies and
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| cloves of garlic (crushed), the juice and
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| | the garlic and cook till the onions appear
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| zest of 2 limes, a heaped table spoon of
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| | transluscent, then add the rest of the
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| chopped fresh ginger, 1 0nion finely
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| | marinade from the fish, and cook on a high
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| chopped, 2 green chilies, half a tin of
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| | heat for 3 minutes, then add coconut milk
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| coconut milk, salt and pepper, cooking oil
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| | and the rest of the coriander and lime
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| (preferably peanut).
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| | juice, and place on a low heat, with a lid
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| Firstly, prep up your bass, leaving the
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| | on for a further 5 minutes, In a frying pan
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| skin on, but scaled, in a bowl add a half of
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| | heat a little oil, and place the bass skin
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| the garlic, a half of the coriander, half
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| | side down, and fry until cooked, turning
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| the ginger and a tea spoon of salt, the
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| | only once, and when skin is golden brown,
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| juice and zest of one lime and a tablespoon
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| | place fish on a plate and pour sauce over
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| of the oil, mix up and pour over bass in a
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| | the top, serve with fragrant rice, salad,
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| tray , leave in the fridge for 4 hours.
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| | lime juice and a little lime segment.
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Baked Bass Fillets
| To prepare this Rolled Fillets Of Bass Baked
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| | cook about twenty minutes, basting five
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| Recipe, first remove the flesh from the
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| | times. Leave two tablespoonfuls of the fat
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| bass in two fillets (as is described in the
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| | in the pan after the fish has been taken
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| preceding recipe). Put the fillets in a
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| | out; add to this two tablespoonfuls of flour
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| dish, squeeze over them the juice of half a
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| | and one-fourth a teaspoonful, each, of salt
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| lemon, put slices of onion between, and set
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| | and pepper, and cook until frothy, then add
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| them aside in a cool place until ready to
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| | a cup of broth made from the bones, bits of
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| cook. Then roll the fillets, separately and
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| | onion, parsley and a few slices of carrot,
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| loosely; into turban shapes, put bits of
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| | and cook until boiling. Add two
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| salt pork over them, and set to cook in a
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| | tablespoonfuls of capers or fine-chopped
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| hot oven. After four or five minutes baste
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| | cucumber pickles. Serve in a fish boat or
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| with salt pork fat and reduce the heat. Let
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| | bowl.
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Baked Bass with Shrimp Sauce
| To prepare this Baked Bass with Shrimp Sauce
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| | on a hot dish, and set where it will keep
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| Recipe, first clean and wipe the fish well
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| | hot while you make the gravy.
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| and wash inside and out with salad-oil and
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| | Sauce : make a roux of a tablespoonful of
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| vinegar. Set on ice for an hour. Cut half a
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| | butter and 1 of browned flour; stir this
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| pound of rindless salt pork into very thin
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| | into the gravy left in the pan. Add 4
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| slices; lay half on the bottom of the
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| | tablespoonfuls of boiling water, the juice
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| bake-pan, put the fish on them, and then
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| | of half a lemon, cayenne to taste, and half
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| spread the rest of the pork on top of the
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| | a can of finely chopped shrimps.
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| fish. Pour a little hot water in the pan,
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| | Boil for a moment, pour some upon the fish,
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| cover, and bake for an hour. Baste two or
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| | turn the rest into the gravy-boat.
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| three times with butter and water. Turn out
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11/2002
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