A Taste Of Galicia - Sea Bass, Marinated

Quite often when you research information into the various cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. Such as Chinese Food, Thai Food etc but to be honest it could be argued that with regards to Spain there is no such thing as "Spanish" food as with the make up and historical heritage of Spain it is not quite that simple.

The Political and historical make up of Spain with the unification of its particular regions and collective cultural identities make it perfectly reasonable and logical to argue that there is no such thing really as overall Spanish cooking. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The relative number of autonomous regions that combine to form modern day Spain is 17 and in the main, they all have their own language variants (if not separate languages) and entire cultural heritages. One of the more interesting and culturally diverse regions is that of Galicia which is situated in the North Western corner of mainland Spain.

Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea. Nothing in fact could be further than the truth and there are a whole host of interesting and delicious recipes based upon the agriculture and viniculture of the region.

The time for talk is over and let’s gets on with the serious business of cooking!

This particular recipe and the ingredients that we are going to include are designed to serve four People. As such you're going to need the following:

300 g sea bass fillet, skin and bones removed
Pinch of Salt
Freshly ground black pepper
2 tablespoons of extra virgin olive oil or a lighter flavoured olive oil if possible.
Juice of one lemon
1 teaspoon chopped fresh dill
1 handful of curly endive or other tasty salad leaves.

Again as with all dishes where you are preparing fish. The preparation of the dish is extremely important. Start by slicing the fish as thinly and as neatly as you possibly can. If you feel at this point that the slices of the fish aren’t necessarily as thin as you would like, a trick here would be to take the slices of fish and put them in between two sheets of cling film and press them out very gently using a rolling pin.

Take the fish and remembering to have it just one layer deep; place them on four cold serving plates. If you are preparing this dish quite sometime in advance of serving then cover the plates with cling film and place the plates in a refrigerator until you're ready to serve.

A few minutes before you are ready to eat, take the fish and sprinkle it with a little salt and pepper and drizzle your olive oil and lemon juice over the top of fish. Then finish by sprinkling the dill over the fish.

Next take the salad leaves and dress with a little salt, olive oil and lemon juice and place in any tiny pile in the centre of the plate on top of the fish.

This particular starter is such a delicate dish and a very refreshing way to start a meal. If you have any reluctant feelings about serving raw fish, the lemon juice when dr4izzled over the fish beforehand serves as a form of cooking and powerful marinade in matter of seconds.

Users Reading this article are also interested in:
Top Searches on Recipe for Salad:
Bass Beer Spanish Olive Oil
About The Author, Stephenmorgan
Stephen Morgan writes about a great many Internet Travel based issues and more on the above can be found at Accommodation in Galicia . For a more complete overlook at Tourism in Galicia try http://www.turgalicia.es