Schnapper Steamed in Seaweed, Sea Urchin Sauce from Tony Bilson's Recipe Book by Tony Bilson
Check the schnapper to make sure there are no scales, wash under cold water and pat dry with a teatowel. Season with salt and pepper and place the onion, thyme, parsley and lemon in the stomach cav...
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Ingredients
- 6 sprigs of parsley
- 4 slices of lemon
- 1 peeled onion, quartered
- 6 sprigs thyme
- 3 sea urchins
- 4 shallots, chopped
- 1 packet kombu seaweed, soaked in water overnight, or 1 kg fresh kelp
- 50 ml semillon
- 100 ml fish stock
- 2 sprigs thyme
- 2 tbl white wine vinegar
- 200 g butter, melted
- salt
- pepper
- 1 schnapper, weighing 3-4 kg (or 2 weighing 1.5-2-kg)
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