Advertisement
61 Bass cooked in Seaweed
Preparation info
- For
two
people - Difficulty
Medium
Appears in
Published 1978
Bar aux algues ‘Permeated with the flavour of the sea’
Ingredients
Main ingredients
1 800 g 1¾ lb 2 largehan
Method
Preparing the fish
- 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.
- Put a layer of half the seaweed in the bottom of the casserol
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe