3-4 sole fillets, 2 eggs
melted butter for brushing
salt and black ground pepper
lemon slices and dill sprigs, to garnish
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups fish stock
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 tablespoon whole-grain mustard
2 teaspoons sugar
2 egg yolks
Brush the fish with melted butter, season on both sides and cut two or three slashes in the flesh,
grill for 4 minutes then transfer to a warmed place, and keep warm while you make the sauce
(2) Melt butter over medium high heat, stir in flour, cook 2 minutes over low heat, stirring continously to remove any lumps
(3) Remove from heat and gradually blend in stock, return to heat, bring to boil ,stirring continuously, then simmer for 2-3 minutes
(4)Remove sauce from heat and beat in vinegar, dill, mustard and sugar.
(5) Using a fork, beat yolks in small bowl, grdually add small amount of hot sauce, return to pan, whisking vigorously, continue whisking-over very low heat for another minute
(6) Serve immediately with the grilled sole, ganished with lemon slices and dill sprigs..serve with nice portion of wild rice and any selection of broiled veggies
Everyone enjoy! Until next month …Chef Mickey.
Thank you Chef Mickey for taking your valuable time each month to give us one of your fabulous recipes. Oh no! There is someone else in the May issue offering her recipe…Sandys Recipe Corner? Sandy who????