Baked Sole With Lemon Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Sole - fresh or frozen
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Butter
2		Egg yolks
1 tablespoon	15ml	Water
1 tablespoon	15ml	Flour - all-purpose
3/4 cup	177ml	Chicken broth
2 tablespoons	30ml	Lemon juice
1 packet		Green olives - stuffed

Recipe Instructions

Pre-heat oven to 350F Grease a large shallow baking dish. Arrange fillets in dish. Sprinkle fillets with salt and pepper. Dot with 2 T 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 T 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 6-8 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.

Source:
Elizabeth Powell

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