cooking bass

hi all got three lovely bass to day whats the best way to cook them

im presumming you bought these from fish monger so they prob all ready gutted

i personally like to bake em on a bed of fennel

Bass either cooked whole with herb stuffing ie tarragon, fennel, dill... or filleted with holladaise sauce...simplest way to cook a fish dish is with lemon butter, or garlic butter...its amazing... i can give u a whole host of dishes but i would be getting very technical and cheffy lol

mr green pm me the recipies and be as technical as you want as i love to cook and would love some recipies



fintan

here's an idea.....post those recipes mr green, and lets have someone make it a sticky

There have been a few reports of this topic so it's probably worth just mentioning that we're in the middle of the closed season for Bass. It's illegal to fish or attempt to fish for bass and any bass caught have to be returned. The only Bass you can legally have in your posession are imported fish (or ones that you froze before 15th May ;) ) During the open season, you can only keep two.

Hopefully that clears up what's on a lot of members' minds.

See here:

http://www.sea-angling-ireland.org/bull ... hp?t=16331

its still legal to cook bass then :roll: :lol:

Recipes:

Cooking fish is easy, but to find accompaniment sauces and salsa which make the meal...

Salsa Verde

4 tbsp Parsley chopped (Flat leaf)
2 tbsp Mint Chopped
3 tbsp Capers, rinsed and washed
4 Anchovy fillets rinsed and washed
2 Garlic clove chopped
1 tsp dijon mustard
juice of 1/2 lemon
130 ml extra virign olive oil

Finely chop all ingredients and add oil, looks like coarse salsa..very tasty..season to taste

Gremolata

3tbsp chopped parsley (flat leaf)
2 cloves garlic Grated
Zest and juice of 1 lemon

Mix ingredients and rub over flat fish and shallow fry in butter... Delicious

Sea bass with lemon mash and Tarragon aoili

Cream your mash as you normally like but add the juice of lemons and use olive oil not butter, along with chopped chives, season to taste..Should taste as you would like it to taste...

Aoili

4 cloves garlic
2 egg yolks
Olive oil
Chopped tarragon 2 tbsp
tsp dijon mustad
little bit lemon juice
seasoning


put yolks, garlic into a food processor, blitz up for a few seconds, add tarragon and mustard... while still blitzing add the oil a little at a time until it has emulsified to mayonaisse cosistency..season with lemon to tase...

Last edited by Mr_Green on Wed May 21, 2008 11:38 am, edited 1 time in total.

My own personal recipe

Fennel and tarragon puree

2 tbsp fennel seeds
1 medium fennel bulb
3 cloves garlic
9 green peppercorns
1 large shallot
12 tarragon leaves
170g butter unsalted
2 shots pernod
season to taste

chop up all ingredients and saute in butter slowly for 5 mins until everything has softened but not coloured.drain butter and set to one side.blitz fennel mix in processor and add little bit of butter mix back into it, season to tase...should be able to hold on a plate without being runny...
Lemon zest would be a great addition here...

Lemongrass butter

1 lemongrass stalk or 2 tbsp lemongrass puree
zest 1/2 lime
2 tbsp lime juice
1/2 inch root ginger
2 tbsp parsley
100g softened butter
1 tbsp fish sauce

Blitz up all ingredients....season to taste...great put over grilled fish

Mornay sauce for scallops

1 cup cream
1/3 cup gruyere cheese
3tbsp parmasan
2 tbsp butter

Bring cream and cheeses to the boil whicking constatnyl and being careful it doesnt split...when boiled remover from heat and whisk in the butter a bit at a time..season to taste

its still legal to cook bass then :roll: :lol:

I guess that depends on what the end product tastes like ...

its still legal to cook bass then :roll: :lol:

I guess that depends on what the end product tastes like ...

The other method....

Take 2 undersize Bass, wrap them in a 2000 euros (fine) and let them simmer for 6 months until you come out of prison :lol: :lol: :lol:

Tom.

Couple of posts removed.

The timing of the original post is questionable but the three bass originally mentioned could be legally purchased imported fish, in which case the discussion about how to cook them is reasonable. If they're not imported fish, then at least anyone reading this will now know about the regulations.

Try this:

http://www.spanish-fiestas.com/recipes/ ... -crust.htm

Pure simplicity! If the fish is fresh I would even skip the butter and lemon. Don't think it'll be salty at all. The fish will absorb just the right amount of salt. You'll be surprised! :wink:

Bass can get a bit dry when baking. Place a rasher on top. Wrap in tinfoil and bake....... cooking bass for dummies!!!!!!!!

cooking bass whole can be a bland experience if you dont do it right, lock in the flavours etc...both methods you have described do that well....try poaching the fish in some seasoned wine and herbs...also stuffing the bass with some fennel,garlic and shallots work well too...but the key is in the seasoning...and not to overcook the fish...

thanks mr green for the recipes there spot on and for teacher yes thay were bought not caught :lol:

Mr.Green ..you should write a book!! :lol:

had one off the barbie on the 11 of MAY baked inthe oven in tin foil for 15 minutes @ 190 then slit the foil with a knife several times across the body and a few cm into the flesh finnish off on the bbq for 8 minutes on both sides ,(a few oak chippings on the charcoal for the smokey effect ),and wash down with 8 cans of bulmers 8)

Yeah savage!!! :wink:

as the oz says "frying pan"
and hes not wrong

fried defo