Hooray! It's Sole Cabernet!

This delightful recipe was devised by Jo Anne Woodward--an award-winning actress who was in films in the 1950's through the 70's. She later became known as much for her healthy cooking almost as much as she was known for being a great actress. In those days, healthy cooks and vegetarians didn't mind using a little butter in their recipes. The result: a quick and elegant tasting way to serve fish. 

Ingredients:

1 1/2 lbs. Sole or Snapper or any white fish

3/4 C cabernet

large pinches of dill, salt, pepper

4 egg yolks (this means the yellow part only)

1/4 t salt

2 T white vinegar (white rice wine vinegar is best)

2 T fresh lemon

1/8 t cayenne pepper

3/4 C butter

Directions:

Place 1 1/2 lbs. sole or Snapper in a 9X12" buttered baking dish. Pour 3/4 C Cabernet overall. Sprinkle with pinches of dill, salt and pepper. Bake at 450 degrees for 7-10 minutes until tender.

Meanwhile, make blender hollandaise...

Directions for Easy Blender Hollandaise:

Whirl in a blender 4 egg yolks, 1/4 t. salt, 2 T white vinegar, 2 T fresh lemon, 1/8 t cayenne pepper. Set blender aside with mixture while you proceed. Melt 3/4 C butter until it sizzles but is not brown. After 5 seconds add to the blender mixture in a steady stream, still blending. Voila! Easy Blender Hollandaise! Simply spoon some on top of the cooked fish--very easy, very good!

Note: You can use this blender Hollandaise for Eggs Benedict too. So much easier for a group!