How much to cook sea bass?

Place sea bass in a pot of boiling salted water and cook for 10 minutes . In a double boiler, cook the whole sea bass for 15 minutes .

Sea bass soup

bass – half a kilo
Potato – 4 pieces
Carrot – 1 piece
Onion – 1 head
Parsley – a small bunch
Vegetable oil – 2 tablespoons
Salt and pepper – to taste

How to cook sea bass soup
If the bass is frozen, defrost it. Clean the perch from scales, cut in half, gut and rinse well.
Pour 3 liters of water into a saucepan, bring to a boil, put the perch and cook for 15 minutes. Remove the perch from the pan, cool, separate the fish fillet from the bones and return to the broth.
Peel and cut the onion. Peel and grate the carrots on a coarse grater. Heat up a frying pan, add oil, put onion and fry it for 5 minutes, stirring occasionally. Then add carrots and fry for another 10 minutes, stirring occasionally.
Peel and cut potatoes into 1cm cubes. Put the potatoes in the fish broth, cook for 10 minutes, add the frying, salt, pepper and cook for another 5 minutes.
When serving, sprinkle the sea bass fish soup with chopped herbs.

Calorie boiled sea bass – 103 kcal / 100 grams of fish.

How to cook aspic from sea bass

Sea bass
fillet – half a kilo
Gelatin – 10 grams
Lemon – half
Peppercorns – 5 pieces
Bay leaf – 3 pieces
Salt – to taste

How to cook aspic from sea bass
Pour half a liter of water into a saucepan and put on medium heat, salt, pepper, add bay leaf. Wash the sea bass fillet, make cuts on the skin and put it in boiling water with the skin up and reduce the heat. Boil the sea bass fillet for 15 minutes, removing the foam.
At the end of cooking, remove the fish from the broth, cool, separate from the bones, and cut into pieces and put on the bottom of the dish for aspic.
Strain the sea bass broth, pour gelatin in a thin stream, stirring. When all the gelatin has dissolved in the broth, pour it over the fish.
Cut the lemon into slices and decorate the aspic with them. When the aspic has cooled, put it in the refrigerator to harden.
Serve ready-made sea bass aspic with mustard and horseradish.