Broiled striped bass
1 servings
Ingredients
| Quantity | 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 |
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. Recipe date: 11/29/87