"Delicious Striped Bass Recipes..."

Eleven Striped Bass Recipes

Striped Bass Recipe Number One
STRIPED BASS WITH SHAD ROE

Clean a four-pound striped bass and soak the soft roes of four shad in cold water.

Put the bass into a fish-kettle with an onion, salt and pepper to season, a small bunch of parsley, a tablespoonful of butter, two wineglassfuls of white wine, and enough white stock to cover.

Cover, cook for half an hour or more, basting as required, and drain.

Strain the liquid and add it to a tablespoonful each of butter and flour cooked together.

Cook until it thickens, stirring constantly.

Add the juice of a lemon and two tablespoonfuls of butter.

Cook the roes for five minutes in salted and acidulated water, drain, cut in two, and arrange around the fish.

Pour the sauce over, sprinkle with minced parsley, and serve.

YUM!

Striped Bass Recipe Number Two
FILLETS OF STRIPED BASS À LA BORDELAISE

Clean two striped bass and cut into fillets. C

over the trimmings with water, add one cupful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season.

Skin the fillets, season with salt, and marinate for half an hour in oil and lemon-juice. Drain, sprinkle with flour, dip in egg yolks beaten smooth with a little melted butter, then in crumbs.

Broil carefully, basting with melted butter as required.

Fry a tablespoonful of chopped onion in two tablespoonfuls of flour and cook to a smooth paste.

Add the liquid strained from the fish trimmings and cook until thick, stirring constantly.

Add half a cupful of stewed and strained tomato, a tablespoonful of minced parsley, and two tablespoonfuls of butter.

Season with red pepper and lemon-juice, pour over the fish, and serve.

WOW! This is Good.

Striped Bass Recipe Number Three
FILLETS OF STRIPED BASS À LA MANHATTAN

Clean and trim a four-pound bass, skin, remove the bones, and chop very fine.

Add four tablespoonfuls of butter, season with salt, pepper, and grated nutmeg, and add enough cream to make a stiff paste.

Shape into cutlets, dip in egg and crumbs and fry in deep fat, or sauté in clarified butter.

Drain. and serve with Tomato Sauce.

Even Better!

Striped Bass Recipe Number Four
STRIPED BASS WITH CAPER SAUCE

Clean and trim a large striped bass, cut two incisions across the back, tie in a circle, and boil slowly in salted and acidulated water for forty minutes.

Drain, pour over a Caper Sauce, garnish with parsley, and serve.

This is a winner!

Striped Bass Recipe Number five
STRIPED BASS À LA DAUPHINE

Clean and trim a striped bass.

Put into a fish-kettle with salt, pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion, two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls of butter.

Cook for forty minutes in a moderate oven, basting frequently.

Drain the fish, strain the liquor, and add enough white stock or oyster liquor to make the required quantity of sauce. C

ook two tablespoonfuls of flour in one tablespoonful of butter, add the liquid, and cook until thick, stirring constantly.

Add three egg yolks well beaten with four tablespoonfuls of butter, a tablespoonful of anchovy essence, the juice of half a lemon, and a pinch of paprika.

Bring to the boiling point, pour over the fish, and serve.

Garnish with fried mushrooms.

Love those mushrooms!

Striped Bass Recipe Number Six
STRIPED BASS À LA CARDINAL

Clean and trim a striped bass.

Cook in a fish-kettle with two cupfuls of water, one cupful of white wine, four tablespoonfuls of butter, a bunch of parsley, an onion, and a carrot, sliced, and salt and pepper to season.

Simmer for forty minutes and drain.

Add two cupfuls of white stock to the liquid, strain, and skim off the fat. Cook two tablespoonfuls of flour in a tablespoonful of butter, add the strained liquid and cook until thick, stirring constantly.

Take from the fire and add the yolks of four eggs, beaten with the juice of a lemon, four tablespoonfuls of melted butter, and a pinch of paprika.

Bring to the boil, then take from the fire, add sufficient dried and pounded lobster coral to color, pour over the fish, and serve.

Hard to beat the lobster coral

Striped Bass Recipe Number Seven
STRIPED BASS À LA HOLLANDAISE

Clean and trim a striped bass and simmer half an hour in salted and acidulated water to cover.

Drain, garnish with parsley, and serve with Hollandaise Sauce.

Ahhh! Don't forget the parsley.

Striped Bass Recipe Number Eight
STRIPED BASS À LA COMMODORE

Clean and stuff a striped bass.

Put into a fish-kettle with a bunch of parsley, a cupful of mixed vegetables cut fine, a cupful of white wine, a cupful of oyster liquor, and enough water or stock to cover.

Simmer for forty minutes and drain. Strain the gravy, skim off the fat, and set aside.

Brown two tablespoonfuls of flour in one tablespoonful of butter, add one cupful of stock and cook until very thick, stirring constantly.

Add the strained sauce and reheat, stirring until smooth. Add a tablespoonful of anchovy essence, four tablespoonfuls of butter, and lemon-juice to taste.

Pour over the fish and serve.

Don't forget the oyster liquid

Striped Bass Recipe Number Nine
STRIPED BASS À L'AMERICAINE

Cook together one tablespoonful each of butter and flour, add a pint of oysters, with their liquor, and the yolks of two eggs, well beaten.

Cook until thick, stirring constantly.

Prepare and trim a striped bass, fill with the oyster mixture, season, and sew up.

Put into a fish-kettle with enough white wine and water, in equal parts, to cover.

Add a sliced onion, a bunch of parsley, a little salt and pepper and a tablespoonful of butter.

Simmer for an hour and drain. Strain the gravy and skim off the fat.

Cook together two tablespoonfuls of flour and one of butter, add the strained liquid and cook until thick, stirring constantly.

Take from the fire, add the yolks of four eggs beaten with four tablespoonfuls of melted butter, the juice of a lemon, and a tablespoonful of minced parsley.

Bring to the boil, pour over the fish, and serve. Garnish with fried oysters.

The fried oysters are to die for!

Striped Bass Recipe Number Ten
STRIPED BASS À LA MARSEILLES

Clean a large striped bass and divide into fillets.

Put into a fish-boiler with three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, a bay-leaf, salt and pepper to season, and red wine and water, in equal parts, to cover.

Simmer for an hour, drain the fish, take out the parsley, strain the liquid, and spread the cooked onions over the fish.

Cook three tablespoonfuls of flour in two tablespoonfuls of butter, add the strained liquid and cook until thick, stirring constantly.

Take from the fire, add the juice of a small lemon, a tablespoonful of anchovy essence, and two tablespoonfuls of butter.

When the butter is melted, pour over the fish and serve.

Yummy!

Striped Bass Recipe Number Eleven
STRIPED BASS À LA CONTI

Clean and trim a large striped bass.

Put into a baking-pan with four tablespoonfuls of olive-oil, a small onion, chopped fine, salt and pepper to season, a bunch of parsley, and two cupfuls each of white wine and white stock.

Cover and cook for an hour in a moderate oven, basting often.

Drain the fish and remove the parsley.

Strain the sauce.

Brown two tablespoonfuls of flour in one of butter, add the strained liquid, and cook until thick, stirring constantly.

Add the juice of half a lemon and a tablespoonful of minced parsley. Pour over the fish and serve.

Don't cook the fish too long


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