We really enjoy our Bass with a Pear and Blue Cheese Sauce.
2 bass fillets, flour seasoned with salt and pepper
1 large egg, lightly beaten
3/4 cup sliced almonds
2 Tbsp. butter
2 Tbsp. minced scallion
1 ripe pear, peeled and cut into slices
1/4 cup white wine
juice of 1/2 lemon
1/4 cup heavy cream
2 Tbsp. blue cheese
Dredge the bass in the seasoned flour, shaking off any excess, dip in egg and then coat in almonds. Melt butter until hot and saute bass about 6 minutes on each side or until tender. Transfer fillets to a plate and cover to keep warm. Drain excess grease from pan. Add scallions and the pear slices and cook 1 or 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add the lemon juice and taste to adjust seasoning. At the last minute, add the blue cheese and spoon over fish.
We found this recipe in an old copy of Field and Steams.
We have served this many times to our guests and they have all raved about it and asked for the recipe.
