For this recipe take the Bass fillets and remove any bones and skin and set aside.
Next gently fry three or four large chopped Mushrooms in a little oil.
Take a pan and add 425ml of milk, eight whole Black Peppercorns, half a large peeled onion and a Bay leaf and put on a low heat and bring to a gentle simmer. Place the Bass in the milk and allow it to come back to a simmer by which time the fillets should be nicely poached.
Remove the fillets and put them on a plate in a very low oven, you just want them to stay warm rather then cook anymore and strain the milk into a jug discarding the flavourings.
Remove the Mushrooms from the pan and add 40g of Butter, melt but do not brown the butter and add 20g of Plain Flour, stirring all the time till the flour is cooked out.
Next slowly add the milk, a little at a time, stirring continuously with a wooden spoon till the mixture is a smooth creamy sauce. Mix in the fried Mushrooms and at this stage I add a decent pinch of Paprika and ground Ginger, this is optional or you could add a little Mace or season of choice.
Stir through and pour over your Bass fillets. Serve with the veg of choice and enjoy!

Bass fillets in Mushroon Sauce