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Categories:Viewed: 74 - Published at: 2 years ago
Ingredients
- 8 (3-ounce) sole or orange roughy fillets
- 1/2 cup dry vermouth
- 1 teaspoon capers
- 1 (8-ounce) bottle clam juice
- 1 large egg yolk
- 2 tablespoons light mayonnaise
- 1 tablespoon 1% low-fat milk
- 1/8 teaspoon ground red pepper
- 1/2 cup minced fresh parsley
- 8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
Method
- Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.
