Lodge Logic 12-Inch Pre-Seasoned Skillet
$12.99

Bass Veronique Recipe

Here is a great recipe inspired by the chef who got me started, Joseph Insalago.  I met Joseph at a restaurant in Marina del Rey, California in 1975.  Joseph would buy fresh Pacific Red Snapper from local merchants and work magic with it.  If you are a little adventurous and want to try a dish that is to die for, this one will do the trick.  Every time I make it, I raise a toast to Joseph.  Although I've tried other types of fish, small mouth bass seems to have the character to stand up to this dish.  The bass is shown served with Shitake Wild Rice

Ingredients:

Directions:
Pre-heat oven to 450^o.  Dip fillets in beaten egg and then coat lightly with mixture of flour and bread crumbs.  A 60-40 mixture of flour to bread works well. 

Add the clarified butter to a heavy aluminum pan and place on high heat.  (You can add a bit of olive oil to the butter at this point.  It helps keep the butter from burning.)  When you are sure the butter is very hot, add the fillets rib side down first.  They will brown quickly.  Turn them over and immediately add the brandy/vermouth mixture.  Ignite this and prepare yourself -- and your smoke detector --  for a large flame.