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

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

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

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Pierre Franey’s Stuffed Striped Bass

Ingredients

Method

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