During our recent trip to Sardinia, we had a nice dinner at Albisbe4 in Alghero. As secondo piatto I had sea bass with sweet & sour savoy cabbage that I really enjoyed, and so I decided to recreate something similar … Continue reading Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce)
Fish fillets, such as European sea bass (also known by the Italian name branzino or the French name loup de mer) or sea bream (also known by the Italian orata or the French daurade) are great when cooked on the … Continue reading How To Cook Fish Fillets On The Skin
Even in the moderate Dutch climate in summer we have days that are so warm that it is nicer to cook outside than inside. What is locally called “barbecue” is usually a festive meal where everyone participates in the cooking … Continue reading Grilled Sea Bream and Fennel
It is always a treat when friends cooks for me. This simple but tasty dish is based on an appetizer that our friends Merel and Barthold served at a dinner party at their house. As usual with simple recipes, it … Continue reading Sea Bass Ceviche with Avocado
I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified butter) combined with tender juicy flesh (by cooking sous-vide). Everybody loves … Continue reading Sea Bass with Triple Fennel
Stefan's Gourmet Blog 