Fillet of sole is poached then added to a creamy sauce and broiled to brown.

INGREDIENTS:

1 tablespoon fresh chopped parsley
3 green onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1/2 cup water
2 1/2 pounds sole fillets
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1 egg yolk

PREPARATION:

In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish.