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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