 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 (2 1/2-pound) whole bass, cleaned |
1/2 cup all-purpose flour |
salt and pepper to taste |
6 cups boiling water |
1 cup vinegar |
2 teaspoons salt |
2 medium onions, sliced |
24 peppercorns |
1/8 teaspoon ground mace |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
chopped fresh parsley |
lemon slices |
Directions:
1. Wash fish well; place in salted water to cover for 30 minutes. Drain. Pat fish dry; dredge in flour, and sprinkle with salt and pepper. Wrap fish in cheesecloth, and tie ends securely.
2. Combine water, vinegar, 2 teaspoons salt, onion, peppercorns, and mace in a large Dutch oven; stir well. Add fish; simmer, uncovered, over low heat 30 minutes. Drain, reserving 1 cup fish stock. Set fish aside, and keep warm.
3. Combine butter and flour in a medium saucepan, stirring until lightly browned. Stir in reserved fish stock, lemon juice, salt, and pepper, blending until smooth. Remove fish from cheesecloth; place on a large serving platter, and pour sauce over top. Sprinkle with parsley, and garnish with lemon slices.
|
|