Source: Enlitened Kosher Cooking by Nechama Cohen

Fillet of Sole with mustard sauce on a bed of fresh spinach.

Servings

1 tsp Mustard, deli
1 tsp Mustard, honey, whole grain
1 tbsp fresh lemon juice
6 oz white wine
1 raw egg yolks
1 pinch salt and pepper (to taste)
2 tsp canola oil
2 tbsp chopped scallions , finely chopped
1 tsp dried parsley
1 canola cooking spray, non-aerosol
1.5 lb sole fillet
1 lb fresh spinach leaves
4 oz red bell peppers, sliced (as garnish)

1 Preheat oven to 425 degrees F. Blend together mustards, lemon juice, 1 tablespoon wine, egg yolk and seasonings in a blender or food processor.
2 Gradually add oil in a slow, steady stream until mixture thickens. Transfer to a container and add the scallions and parsley by hand. Set aside.
3 Pour 2/3 cup wine into a glass baking dish that had been lightly greased with non-stick cooking spray.
4 Rub fish with 2 tablespoons of the mustard sauce and place into baking dish.
5 Bake for 10 minutes or until fish flakes.
6 Meanwhile, cook spinach in a little boiling water with salt and pepper for 1 minute. Drain well.
7 Dot the rest of the sauce over fish and serve on a bed of spinach. Garnish with red pepper strips.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.