Pierre Franey’s Stuffed Striped Bass

Name: Pierre Franey’s Stuffed Striped Bass
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ½ lemon; ¼ cup finely chopped onion; ½ teaspoon minced garlic; ½ pound mushrooms, finely chopped; ¾ cup butter; White-Wine Sauce; 1 cup dry white wine; 1 egg yolk; 1½ cups soft fresh bread crumbs; 2 tablespoons finely chopped parsley; Salt and freshly ground black pepper; ¼ cup finely chopped shallots or green onions; 2 striped bass (2½ pounds) or 1 bass (5 pounds); ¼ teaspoon ground thyme; ¼ teaspoon finely chopped bay leaf; ½ teaspoon ground sage

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

This is one of the most delectable dishes ever created. The preparation takes considerable time since it necessitates boning the fish and making the stuffing and the white-wine sauce, but the result makes the effort well worth it.

Ingredients

2 striped bass (2½ pounds) or 1 bass (5 pounds

Americas
United States
Fish course
Pescatarian
New York

Method

Preheat oven to moderate (350°F.).
Bone the fish or have it boned, but without splitting fish in two. To do this, carefully trim around rib bones and back bones to, but not through, the back section. Pull out remaining bones with tweezers. Res