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12 cups of water
1/4 cup of white wine vinegar
1 carrot-peeled, and chopped in four pieces
1 small onion-cut in half
1 celery stalk-cut into four pieces
3 tbls.parsley-chopped
3 bay leaves
dash of thyme
1 small lemon-sliced
1 whole 3lb.striped bass or suitable repacement
3 tbls. of butter
1 1/2 tbls. of flour
3 egg yolks-beaten
1/2 cup of drained small capers(not packed in salt)
salt, and pepper
you will need a fish poacher or a very large baking pan,or you will have to cut the fish in half,avoid this if you can /combine the water,vinegar,carrot,celery,onion,parsley,bay leaves,thyme,lemon,salt, and pepper./bring to a boil,reduce heat,cover, and simmer for 20-30 minutes./with a slotted spoon remove the vegetables/lower the fish into the poaching liquid.If the fish is not competely submerged than add a little more water/simmer slowly for 30 minutes/carefully remove fish,and place on a serving dish/for the sauce melt butter in sauce pan,add flour and stir/ladle 1/2 cup of the poaching liquid into butter flour mixture and cook until thickened/remove from heat,and slowly one at a time add the egg yolks contiuously stirring as you do/add capers,and stir/spoon over fish.
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