Striped Bass tout Paris

Name: Striped Bass tout Paris
Yield: 8 Servings.
Cuisine: France
Ingredients: 4 cups lobster sauce américaine, approximately; 4 tablespoons finely chopped shallots; 2 tablespoons butter; 4 pounds striped bass fillets; 2 cups fish velouté, approximately; 1 cup brut champagne; ½ pound thinly sliced (about 4 cups) mushrooms; Salt and freshly ground pepper; Salt and freshly ground pepper; Juice of ½ lemon; 1 cup heavy cream; Juice of ½ lemon

Preparation info

8
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

4 cups lobster sauce américaine, approximately
2 cups fish velouté, approximately

Europe
France
Fish course
Pescatarian
Mediterranean
Paris
Spicy

Method

Prepare the lobster sauce américaine and the fish velouté.
Preheat the oven to 450 degrees.
While the velouté simmers, cut the fish into 8 equal portions.
Select a heatproof baking dish large enough to hold the fish in one layer. Greas