Fillet of sole is poached then served with a creamy sauce.

INGREDIENTS:

1 1/2 pounds sole fillets, or use grouper or flounder
2 cups water
1 1/2 teaspoons salt
1 slice lemon
1 slice onion
1 teaspoon dried parsley flakes
bay leaf
1/4 teaspoon pepper
1/2 cup reserved fish poaching liquid
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup dry white wine
1 egg, slightly beaten
salt and pepper

PREPARATION:

In a large skillet put 2 cups water, 1 1/2 teaspoons salt, 1 tablespoon lemon juice or vinegar, onion slice, parsley, bay leaf and pepper. Bring to a boil; add fish and boil gently for 4 minutes. Reduce heat and simmer gently for 8 to 10 minutes, or until fish flakes easily.