Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.