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Ingredientes
- 1 x Striper, six-lb.
- 1/2 c. Shallots, minced
- 1/2 c. Mushrooms, minced
- 1 x Lemon
- 1 c. Tomatoes, minced, peeled
- 1 tsp Chives, minced
- 1 tsp Parsley, minced
- 1 Tbsp. Butter
- 2 c. Wine, dry white
- 2 x Egg yolks
- 1 c. Cream sauce
Direcciones
- Fillet and skin the bass. Cook it in wine in a warm oven in the juice of a lemon and the Tbsp of butter for 15 min. Remove the fillets; reduce the cooking liquid by boiling, then add in the minced tomatoes and cook the works till done. Finally, add in 1 C cream sauce, minced parsley, minced chives, and the yolks of two Large eggs. Cook, stirring till thick and creamy. Pour over the bass fillets and serve. Recipe date: 11/29/87
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 760g | |
| Calories 586 | |
| Calories from Fat 106 | 18% |
| Total Fat 12.08g | 15% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 124mg | 5% |
| Potassium 1189mg | 34% |
| Total Carbs 34.16g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.68g | 6% |
| Protein 4.86g | 8% |
