Stuffed Sea Bass / Balaton Salad - new receipe

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Stuffed Sea Bass / Balaton Salad - new receipe

Post by carrie » Sun Nov 05, 2006 1:31 pm

Hi all we have not had any new receipe's lately here is one I found today. Sea Bass is a very popular fish dish in Turkey. ... wsid=57839

Gourmand's corner
Sunday, November 5, 2006

Stuffed Sea Bass:

Ingredients (serves 2):

Stuffing : 2 tablespoons butter 2 tablespoons diced shallot 2 tablespoons pepper 1 peeked tomato, seeded and chopped 1 tablespoon of finely cut parsley Salt, black pepper

1 sea bass 4 tablespoons melted butter 1 peeled and diced onion 1 pepper 1 bunch dill 1 tablespoon lemon juice Salt, black pepper


Melt butter in a frying pan, add shallots. Put to one side. Add tomato, parsley and salt, mix well. Preheat oven to 375°F (200°C). Wash fish under cold running water, dry with paper towels. Stuff the fish, tie with string. Grease an oven dish with 2 tablespoons butter, add fish and surround with slices of onion, pepper and sprigs of dill. Combine the remaining butter and lemon juice, pour over fish. Bring to the boil and add salt and pepper. Cook in oven for 30 minutes and keep moist by sprinkling with water every eight minutes. The fish is ready when it is firm to the touch and the flesh falls away easily.

Balaton Salad:

Ingredients (Serves 2):

100g small gherkins 300g tomatoes 2 red peppers 300g fine green beans 350g asparagus tips Heart of 1 head of lettuce 1 lemon 1/2 teaspoon sugar Salt Pepper 2 sprigs parsley, chopped 3 tablespoons olive oil


Steam the beans and asparagus. Slightly brown the peppers under a broiler. Meanwhile: Slice the gherkins and tomatoes and put them to one side.

For the vinaigrette:

Mix lemon juice, olive oil, salt, pepper, sugar and chopped parsley together in a small bowl. Wash and separate lettuce. Peel the peppers and remove seeds, chop. On another plate, arrange lettuce and tomatoes, sprinkle with gherkins and beans. Add chopped peppers and finally asparagus tips. Add vinaigrette and leave to chill for 15 minutes before serving.

© 2005 Dogan Daily News Inc.

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