Roasted Stuffed Striped Bass
Ingredients
| 1 whole striped bass, 6-8 lbs | ||
| 1/4 cup olive oil | ||
| juice of 2 lemons | ||
| basil, rosemary, thyme to taste | ||
| red pepper flakes, optional | ||
| For the Stuffing: | ||
| 1 and 1/2 cups scallops | ||
| 1 dozen oysters | ||
| 1 dozen clams | ||
| 1 and 1/2 cups crab meat | ||
| 1 shallot | ||
| 2 cloves garlic | ||
| 3 egg whites | ||
| 1 cup bread crumbs | ||
| 1 tbs Dijon mustard | ||
| 2 tbs brandy |
This is a wonderful striped bass dish stuffed with scallops oysters, clams and crab meat.
- The most tricky part of this dish is removing the skeleton from the uncooked fish, which you do by cutting from the top.
- First, slit the fish along the backbone, then cut ad separate the two fillets from the spine.
- Snip the backbone and remove the skeleton.
- Next, cut open the stomach from the top and remove the innards.
- To make the stuffing dice the shell fish.
- Saute the shallot and garlic, then add the shellfish.
- Combine the stuffing mixture a large bowl with egg whites, bread crumbs, mustard and brandy.
- Stuff the bass and sprinkle with olive oil and lemon juice.
- Add the remaining spices and lemon juice to the roasting pan.
- Roast in a pre-heated oven for about 1 hour.
No Comments