Preparation:
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. |
