Rolled Fillets Of Bass Baked Recipe ingredients

To prepare this Rolled Fillets Of Bass Baked Recipe, first remove the flesh from the bass in two fillets (as is described in the preceding recipe). Put the fillets in a dish, squeeze over them the juice of half a lemon, put slices of onion between, and set them aside in a cool place until ready to cook. Then roll the fillets, separately and loosely; into turban shapes, put bits of salt pork over them, and set to cook in a hot oven. After four or five minutes baste with salt pork fat and reduce the heat. Let cook about twenty minutes, basting five times. Leave two tablespoonfuls of the fat in the pan after the fish has been taken out; add to this two tablespoonfuls of flour and one-fourth a teaspoonful, each, of salt and pepper, and cook until frothy, then add a cup of broth made from the bones, bits of onion, parsley and a few slices of carrot, and cook until boiling. Add two tablespoonfuls of capers or fine-chopped cucumber pickles. Serve in a fish boat or bowl.