CookEat Recipe
Black Bass Grand Duke
Whole bass in tomato-white-wine mushroom sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0303. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare full reviewed No.16 tomato sauce from embedded raw ingredients; measure actual 180 mL. Use identified fresh black bass, clean/debone safely and cook thickest flesh to 70°C. Use food-safe buttered parchment and keep mushroom/wine tomato cooking sauce with fish. Limites : The whole three-pound fish is a starting purchase weight. Largemouth black bass, raw salt-cured ham and canned red tomatoes are selected. Fish recovery, mushroom slice count, paper-butter quantity and finished sauce output remain unmeasured. Only180mL finished No16 is drawn, then used in the fish pan; no physical cooking trial is claimed.
Method
Steps
Step 1
Prepare the complete tomato-sauce batch ONCE. Put57g butter,113g diced raw lean salt-cured pork ham, two sliced carrots, two sliced onions, one chopped leek, two parsley branches, one celery branch, two cloves, one teaspoon whole black peppercorns, HALF a sprig EACH bay and thyme, one chopped green pepper, one chopped garlic clove, one tablespoon salt and the SCANT tablespoon powdered sugar in a saucepan. Stir over brisk heat for the source TWELVE-minute guide until browned.
Step 2
Add FOUR tablespoons flour and stir while cooking for FIVE source minutes. Add1900mL plain unseasoned canned red tomatoes and950mL cold water; cover and gently simmer NINETY source minutes, stirring occasionally. Pass through a sieve and then clean cheesecloth, removing the solids. Measure the actual finished sauce; no yield is inferred from starting liquids. Keep the required draw for this recipe and cool surplus promptly rather than following historical bottle storage.
Step 3
Draw180mL of the SAME finished tomato sauce. Put the prepared whole black bass in the fish pan with its separate tablespoon butter, one teaspoon salt, HALF teaspoon paprika,60mL white wine, the measured sauce and the SIX sliced fresh mushroom heads. Cover with food-safe parchment lightly coated with the separately unquantified butter.
Step 4
Bring to a boil for the source FIVE-minute guide, then bake for the source THIRTY-minute guide, using200C as the documented working oven estimate and continuing until the fish reaches70C at its thickest part. Times and oven setting are not a measured endpoint.
Step 5
Remove the paper completely, transfer the whole fish to a hot dish and pour the actual pan sauce OVER it once. No separate sauce bowl, second tomato-sauce batch or fixed sauce yield is implied.
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