Fillet Of Sole In Marsala Sauce

2 pounds sole fillets (About 12 small fillets)
flour for dredging
4 Tbsp. sweet butter
6 egg yolks
1 cup Marsala wine or dry sherry
salt
freshly ground pepper

Pat sole fillets dry with paper towels. Dredge the fillets in the flour, coating them lightly but evenly on both sides.

Heat the butter in a large skillet over medium heat; when the foam subsides, carefully add the fillets to the pan and cook them until they are lightly golden brown on one side.

Beat the egg yolks together with the wine and pinches of salt and pepper, until well blended.

Turn the fillets and cook about one minute, then lower the heat and pour the egg mixture over. Cook for 3 minutes and serve immediately.