Baked Black Bass With Egg Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Allow 1/3 pound of fish per serving. Ingredients:
4 lbs whole black bass, cleaned and scaled |
salt and pepper |
1/4 lb salt pork or 1/4 lb bacon, cut into slices |
butter, melted |
3 tablespoons flour |
1/4 cup milk |
2 cups soft breadcrumbs or 2 cups panko breadcrumbs |
2 tablespoons butter |
1 onion, peeled and minced |
1 stalk celery, minced |
1 egg, well beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sage |
1 cup water |
1/4 cup cream |
1/4 cup vinegar or 1/4 cup lemon juice |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, hardboiled and peeled |
parsley, minced |
Directions:
1. For the filling: Pour milk over bread crumbs.
2. Melt butter; add onion and brown.
3. Pour over bread mixture.
4. Add celery, egg and seasoning; mix well.
5. Sprinkle fish with salt and pepper.
6. Fill with stuffing mixture and close opening.
7. Make 4 or 5 diagonal gashes on each side of the backbone and insert strips of salt pork.
8. Place fish in a baking pan and brush with melted butter; sprinkle with salt and pepper, dredge with flour and add two strips of salt pork minced into small pieces.
9. Bake at 400F for an hour, basting every ten minutes.
10. Serve hot with egg sauce.
11. For the egg sauce: melt butter in saucepan; add flour, salt and pepper.
12. Add liquids gradually, stirring until mixture thickens.
13. Slice eggs and add to the mixture along with the parsley.
14. .
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