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Bass À La Brin

Yield 8 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes