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OHIO CLASSICS: FAVORITE BASS RECIPES FROM THE BUCKEYE STATE
Poached Bass w/ Elegant Sauce
Wendy Sheipel - Chesterville, Ohio
Course:Main Entrée
Servings:3
Ingredients & Instructions:
1 cup water
1 bay leaf
1 teaspoon instant minced onion
1 tablespoon lemon juice
½ teaspoon salt
2 whole drawn bass
2 tablespoons margarine or butter, divided
¼ cup sliced almonds
2 tablespoons all-purpose flour
¼ teaspoon salt
1/8 teaspoon pepper
¾ cup ready-to-serve chicken broth
2 tablespoons dry white wine
2 tablespoons half-and-half
4 ounces fresh mushrooms, sliced
¼ cup sliced green onions
In deep 10-inch skillet or frying pan, combine water, bay leaf, minced onion, juice and salt. Bring to a boil over medium-high heat. Add bass. Reduce heat to low. Simmer, covered, for 10 -15 minutes, or until fish begins to flake. Drain and discard poaching liquid. Cool bass slightly. Carefully remove head and skin. Cut through backbones to make 4 fillets. Place on serving platter. Cover to keep warm. Set aside
In 10-inch skillet, melt 1 tablespoon margarine over medium heat. Add almonds. Cook for 2-3 minutes, or until light golden brown, stirring constantly. Remove almonds from skillet with slotted spoon. Set aside.
Add remaining 1 tablespoon margarine, the mushrooms and green onions to same skillet. Cook over medium heat for 3-4 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in flour, salt and pepper. Blend in broth. Cook until mixture thickens and bubbles, stirring constantly. Stir in wine, half-and-half and almonds. Cook about 30 seconds, or until hot. Serve sauce over bass.
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