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Bass With Dijon and Peppercorn Sauce Recipe

Bass With Dijon and Peppercorn Sauce Recipe


1 pound of fresh bass 

4 ounces of butter 

2 ounces of white wine 

1/2 ounce of peppercorns 

2 cups of heavy whipping cream 

2 ounces of dijon mustard 

Salt and pepper to taste 


Clean, skin, and debone the bass. Place the bass in a baking pan in 4- ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve. 

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