Poached Sea Bass
Poaching really brings out the delicate flavours of fish. You don’t really need a fish kettle – or a sterilising bath – as you can get a similar result by wrapping the fish in a well sealed, strong foil parcel and cooking it over a barbecue.
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients - serves two
- A whole Sea Bass cleaned and gutted (ask the fishmonger to do this, it saves a lot of mess back on the campsite!)
- 1 carrot
- 1/2 bulb of fennel
- A knob of butter
- Salt & ground black pepper
- A little water
Place the fish on a large double sheet of kitchen foil. Peel and slice the carrot and chop the fennel. Place a few of the vegetables and the knob of butter in the body cavity of the fish and dot a few vegetables around the fish.
Season with salt and black pepper and close the foil around the fish to form a loose-fitting bag. Make sure to leave plenty of room in there for this will allow the fish to steam in its juices.
Pour in a little water before you seal the bag. Make sure the foil is well sealed all around – you don’t want any of the steam escaping while cooking.
Cook over a barbecue or on a grill over your camping stove on a moderate heat for about ten minutes. Be careful when opening the parcel – the steam will be hot!