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Baked Sole With Lemon Sauce (VRP 034)

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Baked Sole With Lemon Sauce

Baked Sole With Lemon Sauce

Ingredients

  • 2 pounds frozen sole, ocean perch, flounder, or other fillets thawed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons oleo
  • 2 egg yolks
  • 1 tablespoon water
  • 1 tablespoon flour
  • 3/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 4 stuff olives, sliced for garnish

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a large shallow baking dish and arrange the fillets in the dish
  3. Sprinkle with salt and pepper
  4. Dot with the 2 tablespoons oleo
  5. Bake 10 minutes or until fish flakes easily when tested with a fork
  6. Meanwhile, prepare the sauce
  7. Mix the egg yolks with water and set aside
  8. In a heavy saucepan over medium heat melt 1 tablespoon oleo and stir in the flour until well blended
  9. Gradually stir in the chicken brother with lemon juice and cook stirring until mixture is thickened
  10. Remove saucepan from heat
  11. Into the egg yolk stir in a small amount of hot sauce slowly
  12. Pour mixture back into the sauce rapidly to prevent lumping
  13. Cook stirring until thickened (do not boil)
  14. Spoon off any liquid from fish
  15. Pour sauce over fish and garnish with olives

Baked Sole With Lemon Sauce

Baked Sole With Lemon Sauce

Front of the Baked Sole With Lemon Sauce recipe card.

Baked Sole With Lemon Sauce

Back of the Baked Sole With Lemon Sauce recipe card.

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Baked Sole With Lemon Sauce

 

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