Sole in Oyster and Shrimp Sauce

6 fillets of sole (about 2½ lbs.)

3 T. lemon juice

1 tsp. salt

⅛ tsp. pepper

2 T. butter

½ cup dry white wine

1 small onion, sliced

1 bay leaf

½ tsp. dried tarragon leaves

For sauce:

10 ounces oysters

3 T. butter

½ lb. fresh mushroom, sliced

3 T. flour

1 cup reserved fish stock

½ cup dry white wine

2 egg yolks, slightly beaten

½ cup heavy cream

½ cup cooked salad shrimp

Preheat the oven to 350°.

To prepare the fish: Rinse the fillets under cold water. Dry well on paper towels. Fold the fillets over in thirds and arrange them in a single layer in a lightly buttered baking dish. Sprinkle with lemon juice, salt, and pepper. Dot with butter. Pour wine over all, top with onion, bay leaf, and tarragon.

Bake, uncovered, for 20 minutes or until the fish flakes easily when tested with fork. With a slotted spatula, lift the fillets to a large, shallow serving dish and keep warm, reserving 1 cup cooking stock.

To prepare the sauce: While the fish is baking, in a small saucepan, cook the oysters in their liquid just until edges begin to curl. Drain and set aside.

Melt the butter in a medium saucepan. Add the mushrooms and sauté, stirring occasionally, about 5 minutes. Remove from heat and stir in the flour until smooth. Add the reserved fish stock and wine and then cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce the heat and simmer for 3 minutes.

In a medium bowl, combine the egg yolks and cream; mix well. Stir in a little of the hot mushroom mixture. Slowly pour back into the saucepan and cook, stirring, for several minutes or until slightly thickened Add the cooked oysters and shrimp. Pour the sauce over the fillets and serve immediately.

Serves 6.