the reid

8 3 ounce sole or orange roughy fillets
1/2 cup dry vermouth
1 teaspoon capers
1 8-ounce bottle clam juice
1 large egg yolk or substitute
2 tablespoons light mayonnaise or substitute
1 tablespoon 1% low-fat milk
1/8 teaspoon ground red pepper
1/2 cup minced fresh parsley
8 1/4 inch thick slices diagonally cut French bread baguette, toasted

Arrange fish in a single layer in bottom of a 10-inch skillet; add
vermouth, capers, and clam juice. Bring to a simmer; cover and simmer
over
medium-low heat 10 minutes or until fish flakes easily when tested
with a
fork. Remove fish from pan, and keep warm; reserve cooking liquid.
Bring
cooking liquid to a boil; cook until reduced by half (about 9
minutes).
Gradually add hot liquid to egg yolk in a bowl, stirring constantly
with a
whisk. Return egg mixture to pan. Add mayonnaise, milk, and red
pepper;
cook over medium heat 1 minute, stirring constantly. Stir in parsley.
Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with
2
fillets and 2 toast slices. Makes 4 servings.