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!