Steamed Bass with Apples and Traditional Balsamic Vinegar of Modena

Pour the wine, water and salt into a medium-sized saucepan. Bring to the boil. Add the lettuce leaves, being careful not to damage them. After about 5 seconds, carefully remove the leaves and transfer them to an ice bath. Set the cooking juices aside.

Remove the lettuce leaves from the freezing water and place on a clean pastry board. Pat them dry.

Season the bass fillets with salt and pepper. Place a bass fillet onto a lettuce leaf. Cover with another leaf and tuck in the edges under the fillet. Fold over the lower edges to form a parcel. Do the same with the other fillets.

Place a steaming basket above the cooking juices or transfer the liquid into a steamer. Bring to a slow boil and place the fillet parcels in the basket.

Cover and cook for 10-12 minutes. Add the apple segments during the final 5 minutes of cooking.

How to assemble the dish

Place the apple segments in a circle (10-12cm in diameter), overlapping slightly, in the centre of each plate. Place fish on top. Dribble over balsamic vinegar and olive oil, garnish with bay-leaves and serve immediately.


  • 500 ml dry white wine
  • 500 ml water
  • 1 spoonful of salt
  • 8 large leaves of lettuce
  • 4 sea bass fillets (weighing about 170g each)
  • salt and freshly ground pepper
  • 2 peeled cored apples cut in slices 1 cm thick
  • aged balsamic vinegar of Modena
  • extra-virgin olive oil
  • 8 fresh bay-leaves
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Steamed Bass with Apples and Traditional Balsamic Vinegar of Modena