Broiled Striped Bass 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. Broiled Striped Bass printer friendly version located here.
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