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Archive for June, 2013

 

Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.

 

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.

 

 

en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!

 

 

 

 

Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!

 

 

 

 

 

 

 

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