| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Rockfish |
| 1/2 |
c |
Shallots; chopped |
| 1/2 |
c |
Mushrooms; chopped |
| 1 |
|
Lemon |
| 1 |
c |
Tomatoes; chopped, peeled |
| 1 |
ts |
Chives; chopped |
| 1 |
ts |
Parsley; chopped |
| 1 |
tb |
Butter |
| 2 |
c |
Wine, white, dry |
| 2 |
|
Egg yolks |
| 1 |
c |
Cream sauce |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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