|Striped bass||6 Pound (1 Piece)|
|For court bouillon:|
|Carrot||1 , chopped|
|Onion||1 , stuck with cloves|
|Onion||1 , stuck with 2 cloves|
|Garlic||3 Clove (15 gm)|
|Freshly ground pepper||1 Tablespoon|
|White wine||2 Cup (32 tbs)|
|Lemon||1 , sliced|
|Water||1 Cup (16 tbs)|
|Watercress/Parsley||3 Tablespoon (Garnish:)|
|Lemon wedges||3 (Garnish:)|
|Hollandaise sauce/3 tablespoon melted butter||1⁄2 Cup (8 tbs) (Garnish:)|
1) At the thickest point, measure the fish’s thickness.
2) In a piece of cheesecloth or foil, arrange the fish with the ends protruding from the pan or poacher. This will make it easy to lift out the fish once it is done.
3) In a fish poacher or a long pan, put all the ingredients for the court bouillon. Bring the mixture to a boil.
4) Reduce the heat and gently cook over low heat for 10 minutes.
5) Put the prepared fish carefully into the simmering bouillon. If required, add water to cover the fish.
6) Once the mixture comes back to a simmer, cook it for about 10 minutes per measured inch.
6) Take the fish out of the broth and remove the cheesecloth carefully.
7) On a serving platter, arrange the fish and add parsley or watercress and wedges of lemon.
8) Serve hot with Hollandaise sauce or melted butter.