CANE RIVER STYLE BASS, POACHED, with WHITE SAUCE

Cane River Bass
(any other fish will do)

2 (2 1/2–pound) whole bass, cleaned
½ cup flour
salt and pepper to taste
6 cups boiling water
1 cup vinegar
2 tsp. Salt
2 medium onions, sliced
24 peppercorns
1/8 tsp mace
1/4 cup butter
1/4 cup flour
2 Tbsp. Lemon juice
1/4 tsp. Salt
1/8 tsp. Pepper
Chopped parsley
Lemon slices.

Wash fish well; place in salted water to cover for 30 minutes. Drain. Pat fish dry; dredge in flour, and sprinkle with salt and pepper. Wrap fish in cheesecloth, and tie ends securely.

Combine water, vinegar, 2 tsp. Salt, onion, peppercorns, and mace in a large dutch oven; stir well. Add fish; simmer uncovered, over low heat 30 minutes. Drain, reserving 1 cup fish stock. Set fish aside and keep warm.

Combine butter and flour in a medium saucepan, stirring until lightly browned. Stir in reserved fish stock, lemon juice, salt and pepper, blending until smooth. Remove fish from cheesecloth; place on a large serving platter, and pour sauce over top. Sprinkle with parsley, and garnish with lemon slices.
Serves 8.