Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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