I had a lovely piece of sea bass that would have made a gorgeous steak all seared off and pretty, ready for it’s close up. But darn it if I couldn’t pry loose some stubborn pin bones. Many people wouldn’t bother with such a thing, but as it turns out, I have a thing. I really can’t stand bones in a fish. I know. Hush.
So, I poached it instead.
And after its warm bath, the fish easily gave up all those bones just with a bit of light flaking into a bowl. This salad is wonderful in its traditional forms: on a croissant (from Pistacia Vera?), over a salad of spring greens, on toast (from Omega Bakery?) or, as I did, in lettuce leaves that rolled up into little roulades. Add in a few strong, non-traditional ingredients (olives, capers, a brunoise of red bell pepper) and you’ve got something that a lady who lunches or a fish phobic person (I’m not fish phobic, I’m bone phobic) will really enjoy.
Sea Bass Salad Roulades, serves 2
2/3 pound sea bass (although salmon would also be just marvelous in this, come to think of it)
6 olives, sliced
1 T red bell pepper, minced
1 T capers, drained
1 green onion, thinly sliced
1 T parsley, finely chopped
2 T olive oil, plus more to taste
1/2 lime, juice and zest
4 large lettuce leaves, washed and dried
In a small pot of simmering water add in the fish and cook at a gentle bubble for 10 to 12 minutes or until the fish flakes easily. Drain and let rest on a paper towel. While the fish is cooking, combine all other ingredients in a small bowl, except for the lettuce leaves. Flake in the fish with the dressing, gently stir to incorporate. Taste for seasoning and add additional salt and pepper or olive oil to taste. Divide the salad amongst the four lettuce leaves.
Playlist included Second Chance, by PB&J (Peter, Bjorn and John).