Filet of Sole Oscar

Filet of Sole Oscar Ingredients

30 Medium-size asparagus spears	2 c HOLLANDAISE SAUCE:
6 (6-oz) filets of sole	6 Egg yolks
Salt & pepper	1/4 c Fresh squeezed lemon juice
Flour for dredging	1/4 ts Salt
3 Eggs lightly beaten	1/4 ts Cayenne pepper
1/2 c Clarified butter	1 c Clarified butter
3/4 lb Alaskan King crab meat

Instructions for Filet of Sole Oscar

Steam asparagus until tender but still green. Refrigerate. Season sole with salt & pepper. Dip in flour to coat lightly. Dip in beaten egg to cover completely. Heat 1/4 clarified butter in skillet over high heat. Saute sole filets on each side until golden. Remove to heated plates; keep warm. Saute crab in separate pan in 2 tbs clarified butter to heat through. Saute asparagus in 2 tbs. clarified butter to heat. Place 5 asparagus spears across each sauteed piece of sole, tips in same direction. Top with crabmeat. Cover with Hollandaise sauce. Place plates under hot broiler for few seconds. Serve immediately. HOLLANDAISE SAUCE: Place egg yolks, lemon juice, salt & cayenne in blender & blend. Het butter over low heat. With blender at low speed, add butter gradually to egg yolk mixture. Blend until thickened & smooth. KINGS WHARF MARRIOTTS LINCOLNSHIRE RESORT, WINE: CHARDONNAY, FUME BLANC From the , downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Asparagus	Butter	Cayenne	Crab
Egg	Eggs	Flour	Lemon
Salt

Seafood Asparagus Butter Pear Sole Lemon Fish

for flavor and categorization

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