April 2007

Galley Proof

From The Galley Of Chef Henri Hurrier

Striped Bass Napoleon

  • You’ll need one medium bass per serving.
  • Remove the bones by making two nice fillets.
  • Rub filets with olive oil.
  • Get your barbecue grill ready and hot.
  • Mark the skin of the fish.
  • Turn fire to low.
  • Cover the filets with aluminum foil.
  • Cook for seven minutes.
  • Remove filets and set them, open-faced, on a platter.
  • Sprinkle with salt and pepper.
  • While filets are cooking, sauté fresh garlic, sliced mushrooms, bay shrimps, salt and pepper, one-half cup of white wine, and the juice of one-half lemon.
  • Enjoy!

Chef Henri said that if you serve this on April Fool’s Day, first just give your guests a plate of the bones and call it “Bass Bonaparte.” Leave it to Henri!