Poached Striped Bass Recipe
This Poached Bass is simply awesome! Try this fish with irresistible seasonings for your next meal and let me know if you like it ! Your suggestions for this Poached Bass are welcome !
Ingredients
| Water | 1 Quart | |
| Dry white wine | 1 Quart | |
| Juice of 3 lemons | ||
| Olive oil | 2 Cup (16 tbs) | |
| Onions | 2 Medium, quartered | |
| 1 large carrot, pared and left whole | ||
| 2 celery stalks with leaves | ||
| Leeks | 2 | |
| Salt | To Taste | |
| Coriander seeds | 10 | |
| Whole peppercorns | 8 To taste | |
| Bay Leaf | 1 | |
| Parsley sprigs | 4 | |
| Sprig thyme | 1 | |
| 3 garlic cloves, peeled and left whole | ||
| 5 pounds bass, cleaned, with gills removed and head and tail left on | ||
Directions
1. Pour water, wine, lemon juice, and olive oil into a saucepot.
2. Wrap remaining ingredients, except fish, in cheese cloth and add. Bring to boiling and simmer, covered, 1 5 minutes.
3. Wrap fish in cheesecloth. Place in a fish poacher or a deep greased baking dish.
4. Pour in stock, discarding vegetables; cover and simmer 15 minutes. Remove from heat.
5. Let fish remain in the liquid for another 1 5 minutes. Lift out of pan and drain; reserve fish stock for other use. Remove cheesecloth and peel off skin.
2. Wrap remaining ingredients, except fish, in cheese cloth and add. Bring to boiling and simmer, covered, 1 5 minutes.
3. Wrap fish in cheesecloth. Place in a fish poacher or a deep greased baking dish.
4. Pour in stock, discarding vegetables; cover and simmer 15 minutes. Remove from heat.
5. Let fish remain in the liquid for another 1 5 minutes. Lift out of pan and drain; reserve fish stock for other use. Remove cheesecloth and peel off skin.
Chef
