RECIPES OTHER FRESHWATER By: Keith ''Catfish'' Sutton White Bass Maître D'hôtel Recipe This white bass recipe pairs perfectly with the maître d'hôel sauce Garnish this bass recipe with dill and lemon wedges. (Keith Sutton photo) Serves: 6-8 Prep time: 15 minutes Cook time: 10 minutes Ingredients: 3 pounds white bass fillets 1 teaspoon black pepper 1 teaspoon chopped fresh dill 1 lemon, cut in wedges ½ cup butter 2 tablespoons chopped parsley 1 teaspoon chopped fresh tarragon or ½ teaspoon dried tarragon 2 ½ teaspoons salt ¼ teaspoon white pepper 1 tablespoon lemon juice Directions: 1. Season fillets with 2 teaspoons salt and 1 teaspoon black pepper. 2. Place in a single layer in a broiling pan or baking dish. Cook under the oven broiler, 6 inches from heat, 5 minutes or till slightly brown. 3. Turn and heat 3 to 5 minutes more, until fish flakes when fork-tested. 4. Serve on a hot platter with sauce on top. 5. To make ½ cup of Maître d'hôtel sauce, melt butter in a saucepan, and stir in parsley, tarragon, salt and white pepper. 6. Beat in, drop by drop, the lemon juice. Use at once.