Yield: 1 servings
Measure | Ingredient |
---|---|
1 each | Striper, six-pound |
½ cup | Shallots, chopped |
½ cup | Mushrooms, chopped |
1 each | Lemon |
1 cup | Tomatoes, chopped, peeled |
1 teaspoon | Chives, chopped |
1 teaspoon | Parsley, chopped |
1 tablespoon | Butter |
2 cups | Wine, dry white |
2 eaches | Egg yolks |
1 cup | Cream sauce |
Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve. Recipe date: 11/29/87