Mind snatched by the lovely, lightly steamed shrimp at the fish monger, I bought some knowing that they would have to be de-headed, shelled and deveined.
I usually buy shrimp deheaded and cleaned and ready to cook, but this time I thought that maybe cleaning the shrimp myself might be therapeutic. What a fool! At least I had sense enough to have the fishmonger remove the central bone in the bar (sea bass) and prepare it for cooking!
It was a little strange. I thought he would remove the bone by cutting the belly but he cut through the back, which made a substantial receptacle for the stuffing.
Not professional nor patient enough to fight the night time artificial light, I put the camera on automatic for the table pictures. There was really no way to make a pretty picture but at least I got this one before we really started eating and things got really ugly when everyone had a different idea of the utensils we should use for the fish service. The large cooking spoon was M. Parret’s idea 😀
Really, the only reason I’m posting this is because the fish was delicious! I made a lemon sauce to pour over the top and served it with a side of sauteed spinach and tomatoes. Really, really good.
Sea Bass Stuffed with Shrimp with Lemon Sauce
2 tbsp butter
2 shallots, chopped
2 tbsp parsley leaves, chopped
3 tbsp bread crumbs
3 tbsp mayonnaise
1 lb shrimp, lightly steamed, head, shell and vein removed(or just buy them that way), chopped
Salt and pepper
1 sea bass, large central bone removed and split for stuffing, salted inside and out
For the lemon sauce (can make ahead and reheat)
1/3 cup white wine
1/2 cup cream
1 1/2 tbsp butter
1 1/2 tbsp lemon juice
1 tbsp parsley, chopped
Salt and white pepper
Saute the shallots in the butter until soft. Remove the pan from the flame, then add the parsley, bread crumbs, mayonnaise and shrimp. Mix well and season to taste with salt and pepper. Put the stuffing inside of the prepared fish.
Roast the fish in a 425 F oven for 30-35 minutes. Remove and allow to rest for 5-10 minutes for prettier cutting.
To make the lemon sauce, reduce the wine in a sauce pan by half. Stir in the cream and simmer until thickened. Add the butter, lemon juice and parsley, cook and stir until smooth. Add a little salt and white pepper.
Wine suggestion: Macon Village