Pan Fried Black Bass with Maitre D'Hotel Sauce
This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."
Yield
4 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Maitre d"hotel sauce | |||
| ½ | clove |
garlic
smashed |
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
finely minced |
|
| The fish | |||
| ¼ | cup |
cornmeal
yellow |
|
| 4 | 1-lb. |
sea bass
dressed and skinned |
* |
| ¼ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Maitre d"hotel sauce | |||
| 0.5 | clove |
garlic
smashed |
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
finely minced |
|
| The fish | |||
| 59 | ml |
cornmeal
yellow |
|
| 4 | 1-lb. |
sea bass
dressed and skinned |
* |
| 59 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
fresh |
*
|
Directions
Make the sauce first.
In a bowl set the butter out to soften.
Then cream it with a fork and then a spoon until it is light and fluffy.
Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into the butter.
Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to over cook.
Serve hot on hot plates and pass the sauce.
