Recipe - Filet Of Sole Oscar

30 Mediumsize asparagus spears
6 (6oz) filets of sole
Salt & pepper
Flour for dredging
3 Eggs lightly beaten
One half cup Clarified butter
Three fourths pound Alaskan King crab meat
2 cup HOLLANDAISE SAUCE:
6 Egg yolks
One fourth cup Fresh squeezed lemon juice
One fourth teaspoon Salt
One fourth teaspoon Cayenne pepper
1 cup Clarified butter

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 One fourth 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.

KING'S WHARF

MARRIOTTS LINCOLNSHIRE RESORT,

WINE: CHARDONNAY, FUME BLANC

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.