Baked Sole with Lemon Sauce
2 (16 oz) pkg frozen sole, ocean perch, or other, thawed
1 tsp salt
1/4 tsp pepper
3 tbsp butter or margarine
2 egg yolks
1 tbsp water
1 tbsp flour
3/4 cup chicken broth
2 tbsp lemon juice
Preheat oven to 350. Grease large, shallow baking dish; arrange fillets in dish. Sprinkle fillets with salt and pepper; dot with 2 tbsp butter. Bake 10 minutes or until fish flakes easily when tested with fork.
Meanwhile, prepare sauce: In cup, mix egg yolks with water; set aside. In heavy 1-quart saucepan over medium heat, into 1 tbsp hot butter, stir flour until well blended. Gradually stir in chicken broth and lemon juice and cook, stirring, until mixture is thickened; remove saucepan from heat.
Into egg yolks, stir small amount of hot sauce; slowly pour egg mixture back into the sauce, stirring rapidly to prevent lumping. Cook, stirring, until thickened (do not boil). Spoon off any liquid from fish. Pour sauce over fish and garnish with olives.
8 servings.
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