Ingredients

• 8 fresh Filets of Lemon Sole
• 16 Oysters
• 16 Shrimps
• 8 Mushroom Caps
• 1 small onion chopped very fine
• 1 glass of dry White Wine
• 1 cup Chicken Broth
• 1 Tbsp. flour
• Salt to season
• 1/4 pound butter
• Juice of 1 lemon
• 2 egg yolks
• 1/2 cup of whipped cream, unsweetened

Method

1. Butter a flat casserole with half of the butter and sprinkle it with the fine chopped onions. Fold the fish filets over half and arrange them on top of the onions. Put on top of each filet 2 oysters, 2 shrimps and 1 mushroom cap, pour the wine and the chicken broth over it and season light with salt, bring it to a boil and let simmer over medium heat for about 10 to 15 minutes or until fish is done.
2. Remove the fish filets on the serving platter or au gratin dish without any of the juices. Take the other half stick of butter and mix it into the flour to a smooth paste and slowly add it to the juices of the fish and under constant stirring make a smooth cream sauce, season it with salt and lemon juice to taste before serving thicken it with the egg yolks and fold the whipped cream under it. pour over the fish filets and bake under the hot broiler to a golden brown.