Stuffed Baked Bass
|Finely chopped parsley||1 Tablespoon|
|Finely chopped chives||1 Tablespoon|
|Chopped shallots/Scallions /onions||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
Clean and split fish.
Make an omelet with eggs, water, finely chopped herbs, and salt and pepper.
Stuff fish with the omelet and sew it up with thread or skewer.
Coarsely chop enough shallots to make a bed for the fish in a flat oval or round greased baking dish.
Sprinkle fish with salt and pepper.
Place fish on vegetables.
Add white wine.
Bake in preheated hot oven (400°F.) for about 30 minutes, or until fish is cooked through.
Baste fish frequently during the baking process.
Carefully pour off pan juices and strain into a saucepan.
Reduce to half the amount.
Beat together cream and egg yolks.
Stir pan juices into egg mixture.
Return to saucepan.
Cook over low heat, stirring constantly, until slightly thickened.
Pour sauce around fish in baking dish.
Decorate with fresh lemon slices.