Broiled Striped Bass

• 6 pounds fish, bass
• 1/2 cup shallots chopped
• 1/2 cup mushrooms chopped
• 1 each lemon
• 1 cup tomatoes chopped, peeled
• 1 teaspoon chives chopped
• 1 teaspoon parsley leaves chopped
• 1 tablespoon butter
• 2 cups wine dry white
• 2 each egg yolks
• 1 cup cream sauce

1. Fillet and skin the bass.
2. Cook it in wine in a hot oven in the juice of a lemon and the tablespoon of butter for 15 minutes.
3. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.
4. Finally, add 1 cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.
5. Cook, stirring until thick and creamy.
6. Pour over the bass fillets and serve.

fish, shallots, mushrooms, lemon, tomatoes, chives, parsley, butter, wine dry white, egg yolks, cream sauce

Taken from recipeland.com/recipe/v/broiled-striped-bass-38654 (may not work)