50+ Friends Club Cookbook
Fish and Shellfish

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Baked Sole With Lemon Sauce

From the Kitchen of: H@ppy

2	lbs	sole, fresh or frozen
1	tsp	salt
1/4	tsp	pepper
3	Tbsp	Butter
2		egg yolks
1	Tbsp	water
1	Tbsp	flour, all-purpose
3/4	c.	chicken broth
2	Tbsp	lemon juice
1		green olives, stuffed

• 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.
• 4 Servings