Date: Wed, 4 Aug 93 22:28:37 CDT
AROMATIC STRIPED BASS ALLA YULIA 1 1/2 lb whole Striped Bass, cleaned 1/2 leek, cut in long strips 1/2 cup sliced anise bulb 2 carrots, sliced 4 white potatoes, cut in 3/4 inch pieces 2 large shitake mushrooms (plus their soaking water if dried) a few sprigs of parsley 1/2 cup white wine 2 tablespoons mirin (Japanese) 1 tablespoon soy sauce 1/4 teaspoon roasted sesame oil 1/3 cup water salt Soak a clay pot in water for 15 minutes Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top. Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoes. Cover the clay pot, and place it in a cold oven. Bake at 450 degrees. After 30 minutes, check if the fish is ready.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.