CookEat Recipe

Striped Bass, Caper Sauce

Name: Striped Bass, Caper Sauce
Ingredients: 2 Striped bass — Fresh striped bass, about 680 g each; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 59 Millilitre White wine — White wine; 118 Millilitre Water — Hot water; 14 Gramme Butter — Butter for fish; 1 Tablespoon Butter — Butter for sauce; 1906 source measure retained without conversion; 2 Tablespoon Flour — Flour for sauce; 1906 source measure retained without conversion; 89 Millilitre Milk — Hot milk for sauce; 2 Tablespoon Caper — Capers; 1906 source measure retained without conversion; 1 Egg yolk — Egg yolk; 1 Tablespoon Milk — Cold milk for yolk; 1906 source measure retained without conversion; Butter — Butter for paper cover

Two whole bass under pale caper sauce.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Place two bass with salt, pepper, wine, hot water and butter in a pan. Cover with buttered paper, bring to boil five minutes, then bake about fifteen minutes until thickest part reaches 70°C; keep fish hot and reserve all pan liquor.
Step 2
Cook tablespoon butter and flour one minute; add reserved fish liquor and hot milk, boil, add capers and boil one minute.
Step 3
Dilute egg yolk with cold milk; add to sauce and stir half a minute without boiling in original method. Adapt with gentle heating to 74°C. Plate fish and spoon sauce over.

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