A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
50 minIngredients
Directions
Pre-heat oven to 350℉ (180℃).
Grease a large shallow baking dish .
Arrange fillets in dish. Sprinkle fillets with salt and pepper.
Dot with 2 tablespoon butter.
Bake for 10 minutes or until fish flakes easily when tested with a fork.
Start sauce preparation about 15 minutes before you put the fish in the oven.
In a cup, mix egg yolks with water, set aside.
In heavy saucepan over medium heat, into 1 tablespoon of hot butter, stir flour until well blended.
Gradually stir in chicken broth and lemon juice.
Cook with stirring until mixture is thickened.
Remove saucepan from heat.
Into egg yolks, stir 6 to 8 drops of Tabasco Sauce.
Slowly pour egg mixture into sauce, stirring rapidly to avoid lumping.
Cook with stirring until thickened (DO NOT BOIL).
Spoon off any excess liquid from fish.
Pour sauce over fish and garnish with sliced stuffed green olives.
The olives add a lot more to this dish than you might imagine.
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