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Poached Bass with Elegant Sauce

While this recipe calls for a pressure cooker, you can prepare it in a skillet.



2 to 4 whole, skinned bass, 12 to 14 inches in length
1 cupwater
1 bay leaf
1 teaspooninstant minced onion
1 tablespoonlemon juice
½ teaspoonsalt
2 tablespoonbutter
2 tablespoon flour
¼ cupsliced almonds
2 oz.mushrooms, sliced
2 tablespoonwhite table wine
2 tablespoonhalf and half cream

How to Prepare

Place fish, water, bay leaf, onion, lemon juice and salt in pressure cooker. Close cover securely and cook under 15 pounds pressure for 3 minutes. Reduce pressure immedi­ately. Remove fish and place on a platter, covered with foil to keep warm. Remove bay leaf. For sauce, add butter and flour to liquid in cooker and whisk well with wire whisk. Heat gently, whisking all the time until a smooth, thickened sauce. Add mushrooms and almonds and simmer 2 to 3 minutes. Stir in wine and cream. Pour some sauce over fish and serve rest in a gravy dish.

Alternate Method: Place first 6 ingredients in a deep skillet or electric fry­ pan. Cover and simmer for 10 to 15 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet and follow direc­tions for sauce. Allow 1 fish per per­son.