Bistro Fillets of Sole

Luckytrim

Grill Master
Gold Site Supporter
Bistro Fillets of Sole

8 3-ounce sole (or orange roughy) fillets
1/2 cup dry vermouth
1 teaspoon capers
1 8-ounce bottle clam juice
1 large egg yolk or substitute
2 tablespoons light mayonnaise or substitute
1 tablespoon 1% low-fat milk
1/8 teaspoon ground red pepper
1/2 cup minced fresh parsley
8 1/4 inch thick slices diagonally cut French bread baguette, toasted

Put the fish in a single layer in a 10-inch skillet; add next three ingredients.
Bring to a simmer; cover and simmer about 10 minutes or until fish flakes easily with a fork.
Remove fish from pan, and keep warm in a slow (120 F) oven;
Bring the fish pan's cooking liquid to a boil; cook until reduced by 50%.
In a bowl, slowly add the hot liquid to the egg yolk, stirring constantly with a whisk. Return egg mixture to pan. Add remaining ingredients, except the parsley and the bread.......
Cook over medium heat for 1 minute, stirring constantly.
Stir in parsley.

To serve;
Spoon 3 tablespoons sauce onto the center of each of 4 plates; top each sauce portion with 2 fillets and 2 toast slices.

4 servings
 
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