Broiled Striped Bass

Recipe Ingredients

1		Striper - six-pound
1/2 cup	73g / 2.6oz	Shallots - chopped
1/2 cup	73g / 2.6oz	Mushrooms - chopped
1		Lemon
1 cup	62g / 2.2oz	Tomatoes - chopped, peeled
1 teaspoon	5ml	Chives - chopped
1 teaspoon	5ml	Parsley - chopped
1 tablespoon	15ml	Butter
2 cups	474ml	Wine - dry white
2		Egg yolks
1 cup	237ml	Cream sauce

Recipe Instructions

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 cup 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.

Source:
Southern Living 1979 Annual Recipes

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