Stuffed Striped Bass Rothschild

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

I have only ever been given one recipe by a Rothschild and this is it. It belongs to the way-out intellectual New Jersey branch of the family. It was delivered to me without quantities but with such an air of casual finality that I realized that it would be up to me to fill in the details, which I have done.

Ingredients

  • a fresh striped bass, of about 50–60 cm (20–24 inches), cleaned
  • fresh spinach,

Method

Cook the spinach and chop it roughly. Combine it with the onion, cream and lemon juice. Add enough breadcrumbs to produce a mixture of manageable consistency and then use it to stuff the bass. Bake in a moderate oven for about 40 minutes, taking care not to overcook the fish. Provided that you observe this last precept, the result will be delicious.