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Poached Bass With Mayonnaise Easy Recipe.
Largemouth bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Boiled Bass Recipe - recipe how to boil bass with olive oil, carrots, onions, celery, potatoes in lime juice and mayonnaise. Garnished with parsley.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Serving per 100 g/3.5oz.: Calories 146 g, Calories from fat 43 g, Calories from protein 103 g, Total Fat 5 g, Saturated Fat 1 g, Total Protein 24 g, Cholesterol 87 mg, Sodium 90 mg, Total Omega-3 fatty acids 1013mg, Total Omega-6 fatty acids 112mg, Vitamin A 2%, Vitamin C 2.1mg (4%), Calcium 10%, Iron 11%.
Ingredients:
- 5 lbs fresh whole Bass, cleaned
- 4 potatoes, peeled and quartered
- 1/2 cup olive oil
- 4 carrots, peeled and cut into chunks
- 3 onions
- 3 celery stalks with leaves, cut into chunks
- 3 tbsp. fresh lime juice
- Salt and pepper to taste
- Parsley for garnish
- 2 tbsp. mayonnaise
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Serves/Makes: 6-8
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How to cook Poached Bass With Mayonnaise:
- Place whole fish in salt water and let it soak for 20 minutes.
- Wash well, then rinse and pat dry with paper towels.
- Boil water in a fish poacher. Add olive oil, carrots, onions, and celery. Boil for 10 minutes.
- Lightly salt fish. Place in the boiling water, making sure that it covers the fish. Add potatoes.
- Cover pot, lower the heat and simmer until fish is cooked and opaque (for about 15 minutes).
- Remove from water carefully and let cool. Cut head and tail off and set aside. When cool, remove skin and lift out the center bone and all other bones. Squeeze fresh lime juice over fish.
- Reassemble fish on a fish-shaped platter, adding the head and tail for decoration. Cover with Mayonnaise.
- Decorate with the cooked sliced carrots and potatoes. Chill several hours.
- Garnish with parsley and serve cold.
Notes:
This Poached Bass With Mayonnaise is a very affordable dish. It is delicious, simple, quick and very easy to cook.
The Greece name for the Poached Bass With Mayonnaise dish is Psarime Mayoneza.
This recipe for Poached Bass With Mayonnaise serves/makes: 6-8
Main Ingredient: Largemouth Bass
Preparation Method: Baked
Cuisine: Greece
How to clean a Bass:
Place the largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs--heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
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