Broiled rockfish

Yield: 6 Servings

Measure 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

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.

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