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Herb-Stuffed Bass in Lettuce Casing

Bar aux Herbes en Chemise

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Ingredients

Stuffing

  • ½ pound spinach, parboiled, squeezed dry, chopped
  • 2 ounces stale but soft bread, crusts removed, finely crumbled

Method

Mix the spinach, the bread, and the butter together well first, mashing with a fork, before adding the other ingredients of the stuffing and stirring well. Stuff the fish, pressing filets and stuffing firmly together so as to re-form the fish in the original shape. Place it on its side on the tabletop.

Arrange about 20 of the largest and most perfectly formed lettuce leaves in a saucepa

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