| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
2 |
servings |
INGREDIENTS
| 2 |
|
Whole bass – (14 to 16 oz ea); gutted and scaled |
| 10 |
|
Sprigs Fresh thyme |
| 4 |
|
Bay leaves |
| 2 |
lb |
Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Stuff the cavity of each bass with 5 sprigs of
thyme and 2 bay leaves. On a medium sheet tray, sprinkle enough salt onto
the tray to make a bed for the bass. Lay the bass on the salt bed, about 2
inches apart. Top with the remaining salt, making sure to completely
enclose the bass in salt, pack it on. Place in the oven and cook for 40
minutes. The salt will harden and form a crust. Carefully remove the crust.
The fish should be perfectly cooked, not salty, and very moist. Debone the
fish by cutting down the back bone of the fish and turning over the fillet.
Place on a platter and serve. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
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