03-01-2005, 02:43 AM
1 Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 Lemon
1 c Tomatoes, chopped, peeled
1 ts Chives, chopped
1 ts Parsley, chopped
1 tb Butter
2 c Wine, dry white
2 Egg yolks
1 c 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.