Garnished sole

Preparation:

Preparation: Blanch 4 sole fillets and 150 g of prawns separately. Drain and arrange the sole fillets on a baking sheet. Mix together 60 g of butter, 40 g of flour and 1 egg yolk, dilute everything with 1/2 cup of broth and the juice of 1 lemon, add 2 tablespoons of cream and the shelled and minced prawns. Pour this sauce on the sole fillets and put them under the grill for a few minutes. Serve piping hot, garnished with lemon wedges and sprigs of parsley.