Slap the bass (and bake it)

What an adventure my friends. This is a super tasty dish to make and an unusual way of baking a wild #bass fish.
Except for the peeps from the #French Atlantic coast : this is a specialty there. And they use the salt of Guérande to make it even better.

Firstly, I slap the bass - because I can - then I fill this wild whitefish up with fresh #herbs (sage, thyme, rosemary) and pepper corns.
Secondly, I'll cover it with a crust of coarse sea salt, seal it and bake it for 45 minutes.
Thirdly, watch the video to enjoy this marvelous episode.

Recipe :
- A bass fish, scaled and emptied
- Fresh herbs and pepper corns
- Enough coarse sea salt to cover and seal it
- Boiled potatoes, rice, dry white wine, some butter ans shallot sauce

Watch the video to prepare some shallot and butter sauce : https://youtu.be/EjRpT_O7G0A
Discover an open market in Paris : https://www.youtube.com/watch?v=FuPDIHa73_Q

Consider watching "Cooking With Benoit" on Odysee : https://odysee.com/@cookingwithbenoit:3

Visit our Travel J'adore website to check on our short term rentals in France, Ireland, New Zealand and America : https://www.traveljadore.com/home

Visit our "made in Ireland" online shopping website :
https://www.madeineireland.store

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Many thanks for your interest.