Colo Bass in Sorrel Sauce Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| 1 carrot, peeled and finely sliced | ||
| Stalk celery | 1 , diced | |
| Onion | 1 Large, chopped | |
| Bay Leaf | 1 | |
| 1 large parsley sprig | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Peppercorns | 8 | |
| Salt | To Taste | |
| Whole | 3 Pound | |
| Salt and freshly ground white pepper | ||
| Sorrel Sauce | ||
| Chopped chives, parsley sprigs, lemon slices (garnish) | ||
Directions
Preheat oven to 325°F.
In 2-quart pot, combine water, vegetables, bay leaf, parsley, vinegar and peppercorns.
Add salt and bring to boil over high heat.
Reduce heat and simmer 20 minutes.
Clean and dry fish.
Season with salt and white pepper .
Place in baking dish large enough to hold entire fish.
Pour in boiled stock with vegetables and spices.
Butter a large piece of waxed paper and place over fish.
Perforate paper in several places with tip of sharp knife.
Bake until fish feels firm but flakes easily when tested with tip of sharp knife at thinnest part, about 30 to 40 minutes.
Remove from oven and let cool in poaching liquid.
Make sauce.
Lift fish from poaching liquid and remove skin.
Place on serving platter .
Cover fish with sauce, sprinkle with chopped chives and surround with parsley sprigs.
Garnish with lemon slices.
Refrigerate until serving time
In 2-quart pot, combine water, vegetables, bay leaf, parsley, vinegar and peppercorns.
Add salt and bring to boil over high heat.
Reduce heat and simmer 20 minutes.
Clean and dry fish.
Season with salt and white pepper .
Place in baking dish large enough to hold entire fish.
Pour in boiled stock with vegetables and spices.
Butter a large piece of waxed paper and place over fish.
Perforate paper in several places with tip of sharp knife.
Bake until fish feels firm but flakes easily when tested with tip of sharp knife at thinnest part, about 30 to 40 minutes.
Remove from oven and let cool in poaching liquid.
Make sauce.
Lift fish from poaching liquid and remove skin.
Place on serving platter .
Cover fish with sauce, sprinkle with chopped chives and surround with parsley sprigs.
Garnish with lemon slices.
Refrigerate until serving time
Chef
