CookEat Recipe
Black Bass Mousseline
Two whole bass cooked with white wine under buttered paper, served with parsley, lemon and a separate Mousseline sauce enriched with their cooking liquor.
Method
Steps
Step 1
Use two fresh whole largemouth bass (Micropterus salmoides), each weighing one and a half pounds before cleaning and trimming. Have a fishmonger scale, clean and trim those same two fish for cooking, keeping their bodies whole with heads and tails. Wipe them dry and keep refrigerated at 4°C or below until cooking.
Step 2
Heat a conventional oven to 180°C. Lay both fish in a shallow hob- and oven-safe saucepan with the half ounce of butter, half gill of dry white wine, three gills of cold water, teaspoon of salt and half teaspoon of white pepper. Cover the fish with lightly buttered food-safe baking parchment rated for this heat, trimmed inside the pan rim away from the hob flame. Bring to a boil on the hob and cook for about 5 minutes.
Step 3
Transfer the hot pan to the oven, retaining the parchment over the fish. Bake for about 15 minutes, continuing as needed until the thickest flesh of both fish reaches at least 70°C for 2 minutes and is cooked through; keep the probe clear of the bones. The times are guides.
Step 4
Remove the paper and lift the fish carefully onto a hot serving dish with a fish slice. Decorate with the parsley greens and six lemon sections.
Step 5
Have freshly finished hot Mousseline sauce ready at this point. Measure one tablespoon of hot cooking liquor from the fish pan and mix it thoroughly into the amount of finished sauce needed for the two fish. Serve this sauce in a separate warm sauceboat alongside the fish and serve promptly.
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