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
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 566 (59%)|
|Amt Per Serving||% DV|
|Total Fat 62.9g||84 %|
|Saturated Fat 24.8g||124 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 2369.6mg||729 %|
|Sodium 676.3mg||23 %|
|Potassium 1327.7mg||35 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.7g|
|Protein 83.3g||119 %|
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Calories per serving: 954
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