Sea Bass With Onions
Ingredients
- 2 lbs. fillet of sea bass
- 2 tbsp. minced shallots
- 1/2 cup sliced mushrooms
- Salt and pepper
- 1/4 tsp. rosemary
- 1 cup white table wine
- 1 cup cream
- Slivered almonds
Method
- Arrange seasoned fillet of sea bass in skillet and cover with minced shallots, sliced mushrooms, rosemary and white wine.
- Poach fish gently until it loses its transparent look. This will not take long unless fillets are thick.
- Remove cooked fish to flat fireproof baking dish and reduce sauce left in pan by cooking rapidly to half its volume.
- Add cup of cream and season to taste. Cook 5 minutes.
- Then pour over fish which has been kept warm in low oven and sprinkle with slivered almonds.
- Slip under broiler, brown lightly and serve at once. Serves 4 or 5.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.