Crinella Family Cookbook
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Sea Bass a la Mama Fiori
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The Fiori family have been famous restauranteurs in Sonoma County for
generations. Most recently they had Fiori's Pub and Cafe on Mendocino
Avenue
in Santa Rosa where much good food and happy times were dispensed.
2 pounds, fresh spinach or 2 packages of frozen, chopped spinach
4 tablespoons unsalted butter
1/2 cup, water
1/2 cup, dry white wine
6 peppercorns
1 small white onion
1 tablespoon, dried parsley
4 filets of sea bass (rock cod, ling cod or orange roughy are o.k.)
2 tablespoons flour
1/2 cup, heavy cream
1/4 teaspoon, nutmeg
1/2 teaspoon, lemon juice
Salt and pepper to taste
Garnish with Parmesan cheese
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Cook spinach, drain well, and chop very fine.
Season to taste with 2
tablespoons of melted butter, salt and pepper.
Arrange on a well-buttered
baking dish and keep warm.
Combine water with wine, pepper corns, onion,
parsley and a bit more salt and pepper.
Bring to a boil and let it cook
for 5 minutes.
Add fish and simmer until fish is cooked through, about 5
minutes longer.
Remove fish to a hot plate.
Let liquid simmer 2 to 3
minutes longer and strain.
Melt 2 tablespoons of butter in a separate
saucepan and blend well with flour. Stirring constantly, gradually add
strained broth from the fish.
Continue stirring until thick.
Add cream,
nutmeg, and lemon juice.
Place cooked fish filets on bed of spinach,
cover with the wine/fish sauce, and sprinkle top with Parmesan cheese.
Place dish in 450 degree oven for 5 minutes, until cheese is delicately
browned.
Serves 4.
Enjoy with our 2005 Sauvignon Blanc.
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