Bass & I'Espagnole

Ingredients

• a 3-pound well-cleaned bass
• 1 tablespoonful seasoning salt
• the juice of 1 lemon
• 1 clove of garlic
• 2 slices onion
• 3 medium-sized tomatoes
• 6 stuffed baked green peppers
• 18 small white onions parboiled in water
• cooked in a little butter

Method

1. 1

   Season the bass with seasoning salt and marinate with lemon juice, garlic, and onion for 1 hour.

2. 2

   Heat olive oil in a fish kettle, place the bass on a drainer, top with tomatoes, and cook in hot oil for 20 minutes.

3. 3

   Drain and serve garnished with green peppers and onions, with Colbert sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 153. The excerpt below is the record exactly as published.

Bass & I'Espagnole.— Season a 3-pound well-cleaned bass with 1 tablespoonful seasoning salt ; lay the bass in a covered dish with the juice of 1 lemon, 1 clove of garlic, 2 slices onion ; let stand 1 hour; then wipe the fish dry with a soft napkin, place a large enough fish kettle over the fire with sufficient olive oil to cover the fish. Lay the bass on the fish drainer, put 3 medium-sized tomatoes on top of the fish ; as soon as the oil is boiling hot put in the fish and cook 20 minutes ; then remove, let the fish drain, slip it on to a warm dish ; garnish with 6 stuffed baked green peppers, 18 small white onions parboiled in water and cooked in a little butter

Cook this with the app: pantry check, scaling, and the assistant.