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Colo Bass In Sorrel Sauce

Ingredients
  Water 6 Cup (96 tbs)
  Carrot 1 , peeled and sliced
  Stalk celery 1 , diced
  Onion 1 Large, chopped
  Bay leaf 1
  Parsley 1 Large
  White wine vinegar 1⁄4 Cup (4 tbs)
  Peppercorns 8
  Salt To Taste
  Whole bass 3 Pound
  Ground pepper To Taste
  Sorrel sauce 1 Cup (16 tbs)
  Chopped chives 1 Tablespoon (For 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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy

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