Broiled rockfish

6 Servings

Ingredients

Quantity	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

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.