BESTELLEN SIE VOR 13 UHR UND WIR WERDEN HEUTE ABSENDEN (WERKTAGE)

BESTELLEN SIE VOR 13 UHR UND WIR WERDEN HEUTE ABSENDEN (WERKTAGE)

POACHED
SEA BASS

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

Serves two

Ingredients
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


Get cooking...
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!