Sea-Bass a La Franqaise

Sea-Bass a La Franqaise


  1. sea bass
  2. salt
  3. pepper
  4. butter
  5. onions
  6. parsley
  7. red wine
  8. flour
  9. nutmeg


Clean and trim two large sea-bass. Put into a saucepan, with salt and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough red wine to cover the fish. Simrner for forty minutes, drain, and place on a serving-dish.

Take out the parsley and keep the liquid warm. Brown two tablespoonfuls of flour in two tablespoonfuls of butter, add the
onions and liquid and cook until thick, stirring constantly. Add stock or water if there is not enough liquid. Add a tablespoonful each of melted butter and minced parsley, pour over the fish, and serve.

About the Author Sarah

"I Love Cooking, and All Things Fish"