CookEat Recipe
Black Bass Bretonne
Whole bass cooked with tomato sauce, short vegetable strips and mushrooms, served with heart-shaped croutons.
Method
Steps
Step 1
Heat the oven to 180°C. Have a fishmonger scale and clean a fresh whole largemouth black bass that weighed three pounds before trimming its fins. Retain the head, tail and backbone of that same fish, and wipe it thoroughly.
Step 2
Cut two small red carrots and two celery branches into short julienne strips. Cook them in one ounce of butter in a large ovenproof frying pan for five minutes. Lay the fish over them and season with one teaspoon of salt and half a teaspoon of white pepper.
Step 3
Add half a gill of white wine, one and a half gills of finished tomato sauce and six drained canned mushrooms, finely sliced. Cover the top of the fish with lightly buttered oven-suitable baking paper and boil gently on the hob for five minutes.
Step 4
Transfer the pan to the oven and cook for about thirty minutes, checking the thickest flesh away from the bone. Continue as needed until the fish reaches 70°C and the flesh is opaque and flakes readily. Remove the paper and carefully lift the fish onto a hot serving dish.
Step 5
Boil the sauce remaining in the pan for five minutes, retaining the vegetable strips and mushrooms. Pour all this sauce over the fish.
Step 6
Arrange six finished heart-shaped bread croutons around the fish, sprinkle a little freshly chopped parsley over the dish and serve promptly.
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