Yield: 8 servings
|2 eaches||2-1/2 pound whole bass, cleaned|
|½ cup||All-purpose flour|
|Salt and pepper to taste|
|6 cups||Boiling water|
|2 mediums||Onions; sliced|
|⅛ teaspoon||Ground mace|
|¼ cup||Butter or margarine|
|¼ cup||All-purpose flour|
|2 tablespoons||Lemon juice|
|Chopped fresh parsley|
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