Black Bass Crudo
1 Black Sea Bass.
1 teaspoon Salt. Good stuff. Sea Salt, Malden or Gray Salt
2 Tablespoons Olive Oil. Good stuff
1 Cup Watercress. Preferably foraged from your secret watercress spot.
The Black Bass has to be fresh because you are going to eat it raw.
Instead of buying it it would be cool if you caught it. Or got it spearfishing with Anne Doherty. That would be real cool. Spend the day out on the water free diving and spearfishing looking for dinner.
Filet and skin your bass.
Wash your watercress.
Hopefully you got the watercress from your secret watercress spot and you got to spend part of your afternoon out in the woods walking around listening and seeing things outside.
Slice the Bass on a angle about a 1/4 inch thick. And lay it flat on a plate or platter.
Fill up the platter with one layer of bass. Use two plates/platters if you need to. Don’t pile it up. One. Layer.
Salt the fish. Not too much. Just enough.
Squeeze the lemon over the fish. If it’s a bigger fish you might need two lemons.
Drizzle with olive oil. A good amount. Sort of swimming in a shallow olive oil puddle.
Cover with watercress.
A little more lemon, olive oil and salt to dress the cress.
Dream about being out on the water.
Spearfishing and free diving with Anne Doherty.
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