Striped Bass A La Ferezana Recipe
Ingredients
| Pine nuts | 1⁄4 Cup (4 tbs) | |
| Butter | 7 Tablespoon | |
| White leek | 1⁄2 Cup (8 tbs), thinly sliced | |
| Mushrooms | 1⁄4 Pound, coarsely chopped | |
| Carrots | 2 Medium, finely grated | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1⁄2 , chopped | |
| Cooked shrimp | 1 Cup (16 tbs), chopped | |
| Whole pimento stuffed olives | 1⁄2 Cup (8 tbs) (Small sized pimento) | |
| Striped bass | 4 Pound, cleaned | |
| Olive oil | 3 Tablespoon | |
| Brandy | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 699 Calories from Fat 316
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 12.3 g61.5%
Trans Fat 0 g
Cholesterol 279.5 mg93.2%
Sodium 300.9 mg12.5%
Total Carbohydrates 19 g6.2%
Dietary Fiber 2.1 g8.4%
Sugars 11.6 g
Protein 62 g125%
Vitamin A 89.8% Vitamin C 24.1%
Calcium 7.8% Iron 21.1%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven
2. Sauté pine nuts in 1/4 cup butter in saucepan until lightly browned. Remove with slotted spoon; set aside.
MAKING
3. Sauté leeks and mushrooms in same pan until tender but not browned.
4. Add carrots, raisins and green pepper; cove and cook over low heat for 5 minutes.
5. Stir in shrimp and olives; season to taste with salt and pepper. Set aside.
6. Place bass in large shallow roasting pan. Pour 3 tablespoons melted butter, oil and 1/4 cup brandy over bass; sprinkle with salt and pepper. Bake in 400-degree oven for 15 minutes.
7. Arrange olive mixture next to bass; sprinkle with pine nuts. Heat remaining brandy; ignite and pour over olive mixture. Bake for 15 to 20 minutes longer or until fish flakes easily, basting occasionally.
SERVING
8. Serve with parsley potatoes.
Chef
