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Bass A La Brin

2 ea 2-1/2 pound whole bass, cleaned
1/2 c All-purpose flour
Salt and pepper to taste
6 c Boiling water
1 c Vinegar
2 ts Salt
2 md Onions; sliced
24 ea Peppercorns
1/8 ts Ground mace
1/4 c Butter or margarine
1/4 c All-purpose flour
2 tb Lemon juice
1/4 ts Salt
1/8 ts 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.


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