Roasted Hot or Cold Whole Striped Bass with Fennel

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 cup good quality dry white wine
1 recipe Tomato Vinaigrette
1 small onion, sliced
1 stalk celery, sliced
2 carrots, peeled and sliced thin
2 cups Fish Stock (made with bass trimmings)
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced
4 shallots, sliced
4 tablespoons arrowroot
A 10 pound line caught striped bass, about 5½ pounds after cleaning, with head and tail removed and reserved to make stock
Coarse salt and freshly ground pepper
For cold fish: Spicy Fennel and Cabbage Slaw, lemon slices
For hot fish: a double recipe of Braised Fennel
Lemon juice
½ cup heavy cream
¾ cup finely sliced fennel tops (stalks with a few leaves)

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