Poached Striped Bass
|Dry white wine||1 Quart|
|Olive oil||2 Cup (32 tbs)|
|Onions||2 Medium, quartered|
|Carrot||1 Large, pared and left whole|
|Celery stalks with leaves||2|
|Garlic||3 Clove (15 gm), peeled and left whole|
Pour water, wine, lemon juice, and olive oil into a saucepot.
Wrap remaining ingredients, except fish, in cheesecloth and add.
Bring to boiling and simmer covered 15 minutes.
Wrap fish in cheesecloth.
Place in a fish poacher or a deep greased baking dish.
Pour in stock, discarding vegetables; cover and simmer 15 minutes.
Remove from heat.
Let fish remain in the liquid for another 15 minutes.
Lift out of pan and drain; reserve fish stock for other use.
Remove cheesecloth and peel off skin.
Serve fish at room temperature with Vinegar and Oil Dressing with Tomato, Mayonnaise, or Garlic and Potato Sauce