Herb-Stuffed Bass in Lettuce Casing

Name: Herb-Stuffed Bass in Lettuce Casing (Bar aux Herbes en Chemise)
Yield: Servings: 4 (as Preliminary Course)
Cuisine: French
Ingredients: 1 egg; 1 sea bass about 1½ pounds, fins clipped at base of flesh, scaled, gutted, gills torn out, boned; 1 large head Boston lettuce; 2 tablespoons butter; 2 tablespoons finely chopped shallots; 2 tablespoons dry vermouth; ⅓ cup dry white wine; ⅓ cup heavy cream; ½ pound spinach, parboiled, squeezed dry, chopped; 2 ounces stale but soft bread, crusts removed, finely crumbled; Handful finely chopped parsley; 1 teaspoon finely chopped fresh tarragon; 2 tablespoons softened butter; Handful finely shredded young sorrel leaves; Salt, pepper

Bar aux Herbes en Chemise

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

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

Europe
France
Fish course
Pescatarian
Mediterranean

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