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Poached Striped Bass

1 ½ lbs. striper fillets
¼ cup Vermouth
2 bay leaves
10 peppercorns
2 TBSP. butter
½ cup cucumber, finely chopped
¼ cup celery, finely chopped
¼ cup onion, finely chopped
2 TBSP. flour
1 TBSP. orange juice
2 TBSP. minced parsley

Bring Vermouth, bay leaves, peppercorns, ½ tsp. salt and enough water to cover the fillets to the boiling point; boil for 5 minutes.
Cut the fillets into 4 serving pieces and add to the boiling water, cover and simmer for 10 minutes, until fillets flake.
Drain and keep warm on a serving platter.
Melt butter in a frying pan and saute cucumber, celery, and onion until soft but not brown.
Blend in flour, then 1 cup of the poaching liquid.
Just before serving, add the orange juice and season to taste.
Pour over fillets and sprinkle with the parsley.
Serves 4.

Coastal Fisherman Merch
CF Merch



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