Striped Bass

4 servings

1 whole striped bass cleaned, pan dressed
1 cup white wine
1 quart water
1 onion, chopped
½ lemon, sliced
½ bay leaf
1 stalk celery, chopped
2 sprigs parsley
2 tablespoons vinegar
5 peppercorns
1 carrot, cut up
1 teaspoon salt.

Rinse the fish well in cold water and pat dry. Wrap it in cheesecloth and place in a shallow baking dish. In a large saucepan combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes. Pour the liquid over the fish. Cover the dish with aluminum foil. Put fish into a preheated, 350 degree oven for 20 to 25 minutes.

Remove from oven and place fish carefully on a platter. Chill for several hours in the refrigerator. Remove the cheesecloth and garnish with sprigs of parsley. Serve with a fines herbs mayonnaise.