Monday, August 22, 2005

Broiled Striped Bass

Broiled Striped Bass
1 ea striper, six-pound
1/2 c shallots, chopped
1/2 c mushrooms, chopped
1 ea lemon
1 c tomatoes, chopped, peeled
1 ts chives, chopped
1 ts parsley, chopped
1 tb butter
2 c wine, dry white
2 ea 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 and 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. Makes 1 serving.

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