Fish House Recipes, 1940s

Fillet Of Sea Bass Recipe, Beverly Style

Take fillets of a sea bass weighing 1-1/2 to 2 pounds, remove the bones and skin; cut each fillet into four pieces and form them into half-heart shapes; season with salt and pepper and place in a buttered sauté pan; sprinkle the bottom with some sliced shallots, and cover the fillets to their height with a non- alcoholic substitute for wine. Set on the fire and let boil for a few minutes. Cover the fish with a buttered paper and set in the oven for about fifteen minutes. When done remove paper. Dress the fillets on a hot platter, garnish with blanched shrimp and mushrooms, reduce the liquor fish was cooked in and thicken with three egg yolks and four ounces of butter. Stir and whip the sauce on the fire until thickened (without boiling), season to taste, and strain through a piece of cheese cloth. Pour over fish and place under a gas salamander and brown quickly to a nice golden color.

Related Recipe
Steamed Black Bass
The Bass Species

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