Pasta,
Seafood and Eggs:
Poached
Kentucky Bass
from
To
Market, To Market...
A
Collection of Kentucky Recipes
INGREDIENTS:
1
lemon
6
bass fillets (3 fish)
1
onion, sliced
2
bay leaves
1/2
teaspoon thyme
1/2
cup butter, melted
1
teaspoon parsley
Salt
Pepper
TO
PREPARE:
1.
Squeeze lemon over fillets and set aside.
2.
Add onion, bay leaves, and thyme to 2 quarts water
in large skillet or roasting pan with cover. Bring
to slow boil.
3.
Place fish in pan and cover. Reduce heat and simmer
until the fish flakes easily with a fork. Do not
overcook.
4.
Transfer fish to serving dish.
5.
Pour butter over fish. Sprinkle with parsley, salt,
and pepper to taste.
6.
Serve immediately!
Hint:
Frog legs are very good cooked this way.
SERVINGS:
3
Copyright 1984 The Junior
League of Owensboro, Kentucky, Inc. All rights reserved.
To purchase copies of To
Market, To Market, visit the Junior
League of Owensboro web site or call the Junior League of Owensboro,
Kentucky at (270) 683-1430 or order by mail at P.O. Box 723, Owensboro,
KY 42302-0723. The cost is $18.00 plus $2.00 shipping/handling (Kentucky
residents should add 6% sales tax).
The Junior League of Owensboro,
Inc. is an organization of women committed to promoting voluntarism and
to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. The Junior League of Owensboro reaches out to women of
all races, religions, and national origins who demonstrate an interest
in and a commitment to voluntarism.
Money
raised by the sale of To Market, To
Market furthers our purpose, to improve the lives of children
and families, and projects of the Junior League of Owensboro, Kentucky,
Inc.
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