| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Sole fillets, 4 oz each |
| 1 |
|
Egg yolk |
| 1 1/2 |
tb |
Lemon juice |
| 1/4 |
ts |
Dry mustard |
| 1 |
tb |
Oyster sauce |
| 5 |
|
To 6 drops sesame oil |
| 1 1/2 |
ts |
Grated fresh ginger |
| 4 |
tb |
Olive oil |
| 4 |
|
Green onions, chopped |
INSTRUCTIONS
Wipe sole fillets and place on foil lined broiler pan. Preheat broiler.
Place next 6 ingredients in a food processor, blender and process 20
seconds.
Gradually pour in olive oil, processing all the time. Process 30 seconds
until well combined and slightly thickened. Spread mixture over sole
fillets.
Broil just until fish is opaque, about 4 inch from the heat. Top of fillets
will darken as the sauce caramelizes. Serve with chopped green onion on top
of fillets. Makes 4 servings.
Origin: Appeal, Fall 1992 Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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