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Muggine In Bianco

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUGGINE IN BIANCO
 Categories: Seafood, Jewish
      Yield: 6 Servings
 
      4 lb Striped bass
      1 sm Onion, sliced
      1    Carrot, sliced
      1    Stalk celery, coarsely
           -chopped
      1    Lemon sliced
    1/4 ts Whole peppercorns
           Salt
           White pepper
      1 c  Home made mayonnaise made
           -with olive oil
 
  Fish must be absolutely fresh. Clean the fish well making sure the
  gills are removed from the head. Separate the head from the body and
  remove all bones from fish. Save head and bones. Place onion, carrot,
  celery, one slice lemon and the peppercorns into a fish poacher. Add
  the fish filets, the head and the bones. Add cold water to cover and
  1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The
  fish is done when the eye pops out a little and the meat flakes.
  Remove from heat. Carefully pick out any pieces of meat avoiding
  bones and vegetables and arrange inside a fish mold or on an oval
  serving plate. Lightly season with salt, white pepper and lemon
  juice. Strain the broth and return to the stove. Let it boil
  uncovered until the liquid is reduced to about a cup, then pour it
  over the fish and refrigerate until the gelatin is firm. To serve,
  unmold and cut in half lengthwise with a sharp knife. Then cut each
  half into four or five pieces diagonally forming a fishbone pattern.
  Mask the cuts under a swirl of mayonnaise so the effect looks like a
  whole fish. Cut the lemon slices and arrange around the fish to look
  like fins.
 
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