Sea Bass with Girolles

Name: Sea Bass with Girolles
Ingredients: 1 X 450 g/1 lb sea bass; 48 small girolles, or 24 large ones cut in half; 450 ml/15 fl oz double cream; 85 ml/3 fl oz vermouth; A little butter; 50 ml/2 fl oz Madeira; 350 ml/12 fl oz fish stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Use dried girolles if fresh ones are not available; dried are not as good, but they will do just as well. Be careful when handling the sea bass as their fins can cause nasty injuries.

Ingredients

1 X 450 g/1 lb sea bass
48 small girolles, or 24

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Carefully scale the sea bass – avoid handling the fins and the area around the gills. Fillet the fish but do not skin. Remove the few small bones at the head end of each fillet using a pair of pliers.

Scrape the