Poached Striped Sea Bass Anchoaïde

Name: Poached Striped Sea Bass Anchoaïde
Cuisine: France
Ingredients: Salt; 1 recipe Vinegar Court Bouillon; 1 large bunch fresh sweet basil, stems and leaves separated; 1 large striped bass, 4 to 5 pounds, eviscerated only, as described; Extra virgin olive oil to your taste; 3 large sun-ripened tomatoes, sliced in half; ½ cup chopped fresh parsley leaves; 6 slices French bread cut ½ inch thick on a slant; 4 large cloves garlic, very finely chopped; 2 cans anchovy fillets preserved in olive oil; 2 cans anchovy fillets preserved in olive oil; Pepper from the mill; 6 lemon wedges

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

As enjoyed in a bistro in the Vieux Cannes on the French Riviera. Court bouillon is needed in this recipe; prepare it ahead of time.

Ingredients

1 large striped bass, 4 to 5 pounds, eviscerated only, as described
1 large bunch

Europe
France
Fish course
Pescatarian

Method

Measure the thickness of the fish at its thickest part. Heat the court bouillon to lukewarm in the poaching vessel. Stuff the fish cavity with the basil stems and salt and pepper well. Set the fish on the poaching rack and immerse in the court bouillon. Bring to a bare boil and maintain the poaching temperature at 205°F for 7 minutes for each inch of thickness plus 5 minutes for the pot, until