Side Pannel
Muggine in Bianco
Ingredients List
- 4 lb Striped bass
- 1 sm Onion, sliced
- 1 Carrot, sliced
- 1 Stalk celery, coarsely
- -chopped
- 1 Lemon sliced
- 1/4 ts Whole peppercorns
- Salt
- White pepper
- 1 c Home made mayonnaise made
- -with olive oil
Directions
Fish must be absolutely fresh. Clean the fish well making sure the gills
are removed from the head. Separate the head from the body and remove all
bones from fish. Save head and bones. Place onion, carrot, celery, one
slice lemon and the peppercorns into a fish poacher. Add the fish filets,
the head and the bones. Add cold water to cover and 1/2 tsp salt. Simmer,
covered, for 10 - 20 minutes or until done. The fish is done when the eye
pops out a little and the meat flakes. Remove from heat. Carefully pick out
any pieces of meat avoiding bones and vegetables and arrange inside a fish
mold or on an oval serving plate. Lightly season with salt, white pepper
and lemon juice. Strain the broth and return to the stove. Let it boil
uncovered until the liquid is reduced to about a cup, then pour it over the
fish and refrigerate until the gelatin is firm. To serve, unmold and cut in
half lengthwise with a sharp knife. Then cut each half into four or five
pieces diagonally forming a fishbone pattern. Mask the cuts under a swirl
of mayonnaise so the effect looks like a whole fish. Cut the lemon slices
and arrange around the fish to look like fins.
are removed from the head. Separate the head from the body and remove all
bones from fish. Save head and bones. Place onion, carrot, celery, one
slice lemon and the peppercorns into a fish poacher. Add the fish filets,
the head and the bones. Add cold water to cover and 1/2 tsp salt. Simmer,
covered, for 10 - 20 minutes or until done. The fish is done when the eye
pops out a little and the meat flakes. Remove from heat. Carefully pick out
any pieces of meat avoiding bones and vegetables and arrange inside a fish
mold or on an oval serving plate. Lightly season with salt, white pepper
and lemon juice. Strain the broth and return to the stove. Let it boil
uncovered until the liquid is reduced to about a cup, then pour it over the
fish and refrigerate until the gelatin is firm. To serve, unmold and cut in
half lengthwise with a sharp knife. Then cut each half into four or five
pieces diagonally forming a fishbone pattern. Mask the cuts under a swirl
of mayonnaise so the effect looks like a whole fish. Cut the lemon slices
and arrange around the fish to look like fins.
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