- 2 medium size bass [5 pound / 2.5 kg] scaled, heads cut
- 1 small onion
- 5 celery stalks with leaves, cut into big chunks
- 2 medium onions, quartered
- 1 carrot, thinly sliced
- 4 parsley sprigs
- 8 cups [2 L] milk
- 4 cups [1 L] water
- 7 lemon slices
- Salt, pepper, celery salt
Sauce
- 12 tablespoons [180 ml] butter
- 12 tablespoons [180 ml] flour
- 6 hard boiled eggs, chopped
- Lemon juice
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- Wash and dry each fish.
- In the center of each, arrange 1/2 small onion, some celery leaves, parsley and 1 lemon slice.
- Thigh each fish in cotton cheesecloth.
- In a large casserole, mix together celery stalks and leaves, medium onions, carrot, parsley sprigs, milk, water, lemon slices, salt, pepper and celery salt.
- Simmer, covered, for approximately 20 minutes or until vegetables are tender.
- Remove vegetables.
- Arrange fish on a clay; transfer in broth.
- Cover, bring to boil, lower heat and poach for 20 to 25 minutes or until fish meat can easily be taken out with a fork.
- If fish is not entirely covered with broth, it should be turned once while cooking.
- When done, arrange fish on a serving platter; keep warm.
- Pour cooking liquid through a sieve; reverve.
Sauce
- Melt butter; add flour.
- Mix well.
- Cook over low heat for a few minutes.
- Away from heat, add 6 cups [1.5 L] reserved cooking liquid.
- Thoroughly mix and cook until thickened, adding more liquid if preparation is too thick.
- Add chopped cooked eggs and a few drops of lemon juice.
- Check seasonings; serve over fish.
- Garnish with lemon sllices.
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