Grilled sole with mustard sauce - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Egg yolks |
| 2 | tablespoons | Cold water |
| 10 | tablespoons | (1 1/4 sticks) butter, melted, cooled to lukewarm |
| 3 | tablespoons | Dijon mustard |
| ¾ | teaspoon | Dry mustard |
| 3 | Drops (or more) hot pepper sauce (such as Tabasco) | |
| 6 | 4-oz Dover or Petrale sole fillets | |
| Vegetable oil | ||
| Paprika | ||
Directions
Combine egg yolks and water in small metal bowl. Set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk mixture constantly until very thick and thermometer registers 160'F, about 3 minutes. Remove from over water; whisk 30 seconds. Gradually add melted butter to egg yolk mixture, whisking constantly to incorporate completely. Whisk in Dijon mustard, dry mustard and 3 drops hot pepper sauce. Season to taste with more hot pepper sauce, salt and pepper. Place metal bowl over saucepan of hot (not simmering) water to keep sauce warm, and whisk occasionally.
Preheat broiler. Lightly butter large baking sheet. Brush both sides of fish with oil; season with paprika, salt and pepper. Place fish on prepared sheet and broil until cooked through, about 2 minutes per side. Transfer fish to plates. Spoon sauce alongside and serve.
From: La Grenouille
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>