Broiled Striped Bass

Course : Seafoods
Serves: 1
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6 pound striper -- six-pound
1/2 cup shallots -- chopped
1/2 cup mushrooms -- chopped
1 medium lemon
1 cup tomatoes -- chopped, peeled
1 teaspoon chives -- chopped
1 teaspoon parsley -- chopped
1 tablespoon butter
2 cups wine -- dry white
2 large egg yolks
1 cup cream sauce

Preparation / Directions:

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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