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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cooks, Home, Ideal 4 Servings

INGREDIENTS

500 Milk
1 Piece celery
1 Bay leaf
1 Thyme sprig
Few parsley stalks
1 Piec leek, tied together as
bouquet garni
Salt and freshly ground
black pepper
4 185 g fillet sole, skinned
30 g Butter
30 g Flour
100 Whipping or double cream
2 Egg yolks
2 T Mixed fresh chervil, parsley
and
tarragon chopped

INSTRUCTIONS

a
Place the milk into a shallow pan. Add the bouquet garni, season
lightly and slowly bring just to the boil. Fold the fish fillets,
place into the milk, cover and gently poach for 5-7 minutes.  Remove
the fish and cover to keep warm. Strain the milk.  To make the
bechamel: in a deep sided pan, melt the butter, add the  flour and cook
for 1 minute without colouring. Slowly add the milk,  whisking or
beating, and bring to the boil. immer for 1 minute and  check
thickness. If it does not coat the spoon, cook uncovered,  stirring
continuously until it does coat. Remove from the heat. Heat  the grill
to high.  In a bowl mix the cream and egg yolks, pour on a little
sauce, blend  and return to the pan.  Reheat without boiling, re-season
and add the herbs.  Drain and serve the fish, coat with the sauce and
quickly glaze under  the grill. Serve with vegetables of your choice,
eg baby carrots and  broccoli and new potatoes.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 106.2mg
Sodium: 88.3mg
Potassium: 76.8mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: <1g
Protein: 2.4g


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