| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Mike03 |
10 |
servings |
INGREDIENTS
| 1 |
|
Striped bass – (abt 6 lbs); scaled, gutted, |
|
|
And butterflied with the bones removed |
|
|
(or use 2 boneless bass fillets) |
| 1/4 |
c |
Olive oil |
| 2 |
|
Onions; diced |
| 1 |
lb |
Fresh leeks; white part, washed and diced, |
|
|
Reserving the long dark greens |
| 1/2 |
lb |
Carrots; peeled, sliced thin |
| 1 |
c |
Coarsely-chopped; drained plum tomatoes |
| 3 |
lb |
Spinach leaves; cleaned, chopped |
| 3 |
tb |
Chopped garlic |
| 2 |
tb |
Dry thyme |
| 1/2 |
lb |
Day-old French bread; crust removed, |
|
|
White part only cubed |
| 1/2 |
c |
Dry white wine |
|
|
Sea salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat oven to 425 degrees. Heat one tablespoon olive oil in a large
skillet over medium heat for one minute. Add onion, leek and carrot, season
with salt and pepper and cook until wilted, about seven to nine minutes.
Add chopped tomatoes and stir to combine. Cook for several minutes to dry
the tomatoes of any excess juice, remove the vegetables from the pan with a
slotted spoon and return the pan to the fire. Add another tablespoon of oil
to the pan and heat for a moment before adding the spinach. Cook for 2 to 3
minutes, return the vegetables to the pan and cook for a minute. Add the
garlic and thyme and cook for 2 minutes before stirring in the bread.
Adjust the seasoning and remove from the heat. Allow to cool thoroughly.
Blanch the dark greens of the leeks in boiling, salted water for 2 to 3
minutes or until thoroughly limp. Refresh in cold water and reserve. These
strips will be used to tie the fish closed after stuffing. Lay the strips
of dark leek side by side in the roasting pan. Place the fish into a large
roasting pan and on top of the leek greens. Open the cavity and season the
inside of the fish with salt and pepper. Fill the body of the fish evenly
with the vegetable stuffing. Rub the remaining oil evenly over the outside
body of the bass and season the skin with salt and pepper. Fold the fish
cavity closed and pull the leek greens taut to seal or tie the fish closed.
Place the roasting pan into the oven and roast for 1 hour or until the fish
is firm and the center is thoroughly hot in the middle of the vegetables.
Remove from the oven and allow to rest for 20 minutes before serving. This
recipe yields 10 to 12 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B39 broadcast 11-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”