61 Bass cooked in Seaweed

Preparation info
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    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Bar aux algues ‘Permeated with the flavour of the sea’


Main ingredients

  • 1 sea-bass weighing 800 g ( lb)
  • 2 large han


Preparing the fish

  1. Clean the fish and cut away its sharp dorsal fin. Do not scale it; the scales contain a salty deposit which intensifies the fish’s savour of the sea as it cooks underneath its seaweed blanket, and also makes it easier to skin once it is cooked.
  2. Put a layer of half the seaweed in t