Poaching bass is a moist heat cooking methods. These recipes are adapted for modern kitchens from How to Cook Fish, a book published in 1908 by Myrtle Reed under the pen name of Olive Green. Read more on poaching fish, and other moist heat cooking methods for fish.
Poached Bass and Sauce Recipes
Simple Poached Bass
Clean the bass, put it into warm salted water and simmer for twenty minutes, or until the bass tests done.
Bass with Egg Sauce
Poach the fish according to directions above. Remove fish and reserve water. Melt one tablespoon of butter in a pan, add two tablespoons of flour, and cook to make a white roux. Add two cups of the reserved poaching water and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice. Add three hard-boiled eggs coarsely chopped, pour over the fish, and serve.
Bass with Mushroom Sauce
Poach a bass in water to cover, adding to the water four tablespoons of vinegar, six pepper-corns, and a little salt. Saute four ounces of sliced mushrooms in one tablespoon of butter. Remove and reserve. Melt one tablespoon of butter, add one tablespoon of flour and cook thoroughly. Add one cupful or more of boiling water and cook until thick, stirring constantly. Add the juice of half a lemon, the mushrooms, and season with salt, pepper, and minced parsley. Bring to the boil, pour over the fish, and serve.
Bass with Cream Sauce
Poach the bass in enough water to cover, adding half a cupful of vinegar, a sliced onion, six or eight whole peppers, a blade of mace, and salt to season. Remove the fish, and reserve. Bring the liquid in the pan to a full boil, and reduce by half. Strain and reserve. Meld one tablespoon butter in a saucepan, and add in one tablespoon of flour; cook thoroughly. Add about a cup of the strained poaching liquid and cook until thick, stirring constantly. Season to taste, add half cup of cream, and bring to the boil. Serve with fish.
Bass with Melted Butter Sauce
Melt a half cup of butter, and the juice from a lemon, and season with white pepper, and if desired with a small pinch of nutmeg.