Broiled rockfish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Rockfish |
| ½ | cup | Shallots; chopped |
| ½ | cup | Mushrooms; chopped |
| 1 | Lemon | |
| 1 | cup | Tomatoes; chopped, peeled |
| 1 | teaspoon | Chives; chopped |
| 1 | teaspoon | Parsley; chopped |
| 1 | tablespoon | Butter |
| 2 | cups | Wine, white, dry |
| 2 | Egg yolks | |
| 1 | cup | Cream sauce |
Directions
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.