Recipe for Filet of Sole Oscar 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
30 med -size asparagus spears
6 x (6-oz) filets of sole
Salt & pepper
Flour for dredging
3 x Eggs lightly beaten
1/2 cup Clarified butter
3/4 lb Alaskan King crab meat
2 cup HOLLANDAISE SAUCE:
6 x Egg yolks
1/4 cup Fresh squeezed lemon juice
1/4 tsp Salt
1/4 tsp Cayenne pepper
Instructions:
Instructions: 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

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