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6
Easy
50 min
By Joanne Harris and Fran Warde
Published 2002
Sole is a delicious, tender fish which needs very little to enhance it. (See for a note about sole.) Sole à l’Hollandaise is perfect – indeed hollandaise sauce is a perfect accompaniment to all kinds of fish, as well as making asparagus or green beans into an elegant vegetarian starter.
First make the sauce. Melt the butter slowly in a saucepan. In a separate, small saucepan, heat the white wine vinegar and lemon juice until just boiling. Place the egg yolks in a jug and blend with a hand-held blender, then slowly add the hot vinegar and lemon juice. Then, just as the butter comes to the boil, slowly pour it into the egg yolks and vinegar, constantly blending until all the but