Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Sole fillets, 4 oz each |
| 1 \N | Egg yolk |
| 1½ tablespoon | Lemon juice |
| ¼ teaspoon | Dry mustard |
| 1 tablespoon | Oyster sauce |
| 5 \N | To 6 drops sesame oil |
| 1½ teaspoon | Grated fresh ginger |
| 4 tablespoons | Olive oil |
| 4 \N | Green onions, chopped |
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