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Fillets Of Bass Veronique

  Skinned seeded white grapes 1 Cup (16 tbs)
  Thick cream sauce 1 Cup (16 tbs)
  Bass fillets 1 1⁄2 Pound (Fresh Or Frozen)
  Chopped onion/Shallots 1⁄4 Cup (4 tbs)
  Soft butter 1⁄4 Cup (4 tbs)
  Bouquet garni 1
  White wine 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten

Prepare the grapes and Cream Sauce.
Set aside.
Season the fillets with salt and pepper, and if they are small, fold each in half or roll up and pin with toothpicks.
If fillets are large and thick, cut into servings.
Saute the onion in 2 tablespoons of the butter until tender.
Add Bouquet Garni, wine and 1/4 cup water.
Bring to a boil.
Pour into a bake dish.
Arrange fish on top.
Cover and bake at 425F for 10 to 15 minutes, or until fish flakes easily.
Meanwhile, simmer the grapes in 2 tablespoons melted butter, until hot, and keep warm.
Drain liquids from the fish into a saucepan and simmer uncovered until reduced to 1/2 cup, then add slowly to the beaten egg yolk.
Stir into the Cream Sauce and taste for seasoning.
Cook for 2 minutes.
Pour over the fish and scatter the grapes around the outside.
Glaze quickly.

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Fillets Of Bass Veronique Recipe