Broiled Striped Bass

1 striper -- six-pound
1/2 cup shallots -- chopped
1/2 cup mushrooms -- chopped
1 lemon
1 cup tomatoes -- chopped, peeled
1 teaspoon chives -- chopped
1 teaspoon parsley -- chopped
1 tablespoon butter
2 cups wine -- dry white
2 egg yolks
1 cup 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 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.

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