Broiled Striped Bass
Submitted by mesha ennis
Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
45 minThis is old-school French cooking at its finest, the kind of dish that turns a simple fish into something truly grand.
Six pounds of striped bass get filleted, skinned, and baked in dry white wine with lemon juice and butter until just cooked through.
The real magic happens next: the cooking liquid gets reduced by boiling, then simmered with chopped tomatoes, mushrooms, and shallots until everything melds together.
A cup of cream sauce, fresh parsley, chives, and two egg yolks get stirred in at the end, thickening everything into a silky, rich sauce that gets poured right over the fillets.
This serves 12, so it’s built for a dinner party or holiday table.
Kitchen Tips
- Reduce the cooking liquid aggressively before adding the tomatoes. This concentrates the wine and lemon flavors into a potent base for the sauce.
- Stir the egg yolks in over low heat and keep stirring constantly. Too much heat will scramble them instead of thickening the sauce into a smooth custard.
- Use a dry, crisp white wine like Muscadet or Sauvignon Blanc. Sweet wines will throw off the balance of the sauce.
- This pairs beautifully with steamed new potatoes and buttered green beans. Keep the sides simple so the sauce stays the star.
Ingredients
Directions
Fillet and skin the bass.
Cook it in wine in a hot oven in the juice of a lemon and the tablespoon 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 cup 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.
Comments