Striped Bass Salad
Insalata di Branzio

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Striped Bass Salad
Insalata di Branzio
cookbook: La Cucina di Lidia
main ingredients: bass
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serves: 4 servings


2 pounds striped bass fillets, skinless
2 bay leaves
1 small onion, sliced
1 medium carrot, sliced
2 tablespoons white wine vinegar
¼ cup olive oil
3 tablespoons red wine vinegar
freshly ground pepper
2 tablespoons Italian parsley, chopped
2 medium cucumbers, peeled, seeded and thinly sliced
1 medium red onion, halved vertically and thinly sliced


Tie the fish in cheesecloth, keeping it flat. In a nonreactive pot large enough to hold the fish with water to cover generously, boil together sufficient water, the bay leaves, small onion, carrot, white wine vinegar, and 1 teaspoon salt for 15 minutes. Lower the heat, add the fish to the pot, and simmer 20 minutes. Remove and drain the fish and allow it to cool thoroughly in the refrigerator. With the fingers, roughly break the fish into 1-inch morsels. Whisk together oil and red wine vinegar. Add salt and pepper to taste and the parley. Stir in the cucumbers and red onion. Add the fish and toss gently.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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