Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Rockfish |
| ½ cup | Shallots; chopped |
| ½ cup | Mushrooms; chopped |
| 1 \N | Lemon |
| 1 cup | Tomatoes; chopped, peeled |
| 1 teaspoon | Chives; chopped |
| 1 teaspoon | Parsley; chopped |
| 1 tablespoon | Butter |
| 2 cups | Wine, white, dry |
| 2 \N | 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.