| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1995 |
1 |
servings |
INGREDIENTS
|
|
A; (2-pound) sea bass, |
|
|
; cleaned, leaving |
|
|
; head and tail |
|
|
; intact |
| 2 |
tb |
Plus 1/2 teaspoon dried tarragon; crumbled |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
|
Lemon |
| 3 1/2 |
c |
Coarse salt; (about 1 1/4 pounds) |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Warm water plus additional if necessary |
|
|
Accompaniment: lemon wedges |
INSTRUCTIONS
Rinse sea bass under cold water and pat dry inside and out. Sprinkle
cavity of bass with 1/2 teaspoon tarragon and pepper.
With a sharp knife trim ends of lemon to expose flesh and, standing
lemon on one end, cut from top to bottom to remove peel and pitch.
Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
Preheat oven to 450F. and lightly oil a baking pan.
In a bowl, whisk together remaining 2 tablespoons tarragon, coarse
salt, and flour. Stir in 1 cup warm water plus additional as
necessary to form a slightly stiff paste (paste should resemble wet
sand).
Arrange bass in oiled pan. Coat top of bass completely with half of
salt mixture, patting it on, and turn bass over. Coat other side in
same manner (bass should be completely covered).
Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp
knife or hammer and remove top crust, discarding it. To serve,lift
bass in pieces off bones and discard bones. Lift out remaining bass.
Serve bass with lemon wedges.
Serves 4.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 695 Calories (kcal); 2g Total Fat; (2% calories from
fat); 20g Protein; 150g Carbohydrate; 0mg Cholesterol; 315846mg
Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1/2 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“If you want to be a leader, you must serve.”