Bass a la brin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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