Whole Striped Bass

You may wonder why I have not mentioned a fish poacher.  It’s simply because I don’t think they are necessary.  If you cook whole fish frequently, they can be convenient, but only if easy to clean.  I find the ones lined with tin very difficult to clean, and, since I always poach fish with white wine, aluminum is out.  I own several fish poachers, which I find make great centerpieces for buffets filled with flowers. 

1 whole striped bass (about 6 pounds), cleaned
2 cups white wine
1 cup water
1 onion, chopped
1/2 lemon, sliced
1 bay leaf
1 stalk celery with leaf, chopped
2 sprigs parsley
5 peppercorns
1 carrot, cut up
1 teaspoon salt

Preheat oven to 350 degrees

Rinse fish well in cold water and pat dry. Wrap in cheesecloth and place in a shallow baking pan.

In a large saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Pour this stock over the fish. Cover baking pan with aluminum foil. Put into a preheated oven for about 35 to 40 minutes.

Remove fish from the oven and place carefully on a platter. Remove skin, cover fish with plastic wrap and refrigerate. When cold, decorate with parsley. Serve fish with Sauce Gribiche.