Broiled Striped Bass

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Title: Broiled Striped Bass
Categories: Wildgame, Fish
Yield: 1 servings

1 ea Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 ea Lemon
1 c Tomatoes, chopped, peeled
1 t Chives, chopped
1 t Parsley, chopped
1 T 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;
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. Recipe
date: 11/29/87

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