Fillets Of Striped Bass Wine Sauce

Fillets Of Striped Bass Wine Sauce


  1. sea bass
  2. salt
  3. pepper
  4. butter
  5. onion
  6. bay-leaf
  7. thyme
  8. white wine
  9. olive-oil
  10. lemon-juice
  11. egg yolks
  12. bread crumbs
  13. flour
  14. tomato
  15. parsley
  16. red pepper


Clean two striped bass and cut into fillets. Cover the trimmings with water, add one cup-ful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season. Skin the fillets, season with salt, and marinate for half an hour in olive-oil and lemon-juice. Drain, sprinkle with flour, dip in egg yolks beaten smooth with a little melted butter, then in bread crumbs. Broil carefully, basting with melted butter as required. Fry a tablespoonful of chopped onion in two tablespoonfuls of flour and cook to a smooth paste. Add the liquid strained from the fish trimmings
and cook until thick, stirring constantly. Add half a cupful of stewed and strained tomato, a tablespoonful of minced parsley,
and two tablespoonfuls of butter. Season with red pepper and lemon-juice, pour over the fish, and serve.

About the Author Sarah

"I Love Cooking, and All Things Fish"