bass a la brin

Categories
Main dish
Fish/seafoo
Cajun/creol
Yield
8 servings
MeasureIngredient
2 eaches 2-1/2 pound whole bass, cleaned
½ cup All-purpose flour
  Salt and pepper to taste
6 cups Boiling water
1 cup Vinegar
2 teaspoons Salt
2 mediums Onions; sliced
24 eaches Peppercorns
⅛ teaspoon Ground mace
¼ cup Butter or margarine
¼ cup All-purpose flour
2 tablespoons Lemon juice
¼ teaspoon Salt
⅛ teaspoon Pepper
  Chopped fresh parsley
  Lemon slices

Wash fish well; place in salted water to cover for 30 minutes.

Drain. Pat fish dry; dredge in flour, and sprinkle with salt and pepper. Wrap fish in cheesecloth, and tie ends securely.

Combine water, vinegar, 2 teaspoons salt, onion, peppercorns, and mace in a large Dutch oven; stir well. Add fish; simmer, uncovered, over low heat 30 minutes. Drain, reserving 1 cup fish stock. Set fiosh aside, and keep warm.

Combine butter and flourin a medium saucepan, stirring until lightly browned. Stir in reserved fish stock, lemon juice, salt, and pepper, blending until smooth. Remove fish from cheesecloth; place on a large serving platter, and pour sauce over top. Sprinkle with parsley, and garnish with lemon slices.

"From the Cane River" (Northern Louisiana) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95

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