CookEat Recipe
Striped Bass in Court-Bouillon
Whole striped bass first marinated with citrus and aromatics, then gently poached with wine and vegetables.
Method
Steps
Step 1
Scale and trim the fins from two whole bass. Rinse briefly and dry. Mix the sliced marinade onion, chopped parsley roots, sliced lemon, cloves, crushed bay, ground thyme, black peppercorns, allspice, vinegar, salt and cold water in a clean nonreactive container. Immerse the fish, cover and refrigerate for six hours; drain and discard the raw-fish marinade.
Step 2
Put sliced onion, carrot, parsley roots, thyme, bay and cloves in a wide fish kettle. Lay fish over vegetables. Add wine, then pour in only enough fresh cold water to cover the fish. Add salt, pepper and vinegar.
Step 3
Cover and bring to a boil, then promptly reduce to a gentle simmer. Use the printed 30 minutes as a guide and check the thickest flesh of each fish separately reaches 70°C; cook longer if required. Lift carefully onto a warm clean platter. Garnish with parsley and offer melted butter separately.
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