Busters Recipes

Fillet Of Bass With Grape Sauce

8 fillets of bass
1/2 t. salt
juice of 1 lemon
3 sliced carrots
1 slice of onion
1 piece bay leaf
2 c. cold water
1/4 t. salt
2 T. butter
3 T. flour
1 c. skinned and seeded white grapes

Place fillets on a plate; sprinkle with salt. Pour lemon juice on top of them. Wrap fish in cheesecloth and steam for 15 mins. Remove fish to serving dish and pour grape sauce around them. To make sauce, put the skin and bones of fish with carrots, onion, and bay leaf in salted cold water, in a saucepan. Cook to boiling point; cook slowly for 1/2 hour. Rub cooked mixture through a strainer back into saucepan. Thicken with butter and flour.
Cream together the entire sauce mixture; add grapes. Cook 1 min. more and pour over fish.