Secret Recipes

Bass With Dijon & Peppercorn Sauce

• 1 lbs fresh bass
• salt and pepper to taste
• 4 oz butter
• 2 oz white wine
• 1/2 oz peppercorns
• 2 cups heavy whipping cream
• 2 oz dijon mustard

Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350°F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve.

Servings:

4

Source:

B. Allphin - New Richmond, OH