Sole with Summer Squash

3 tbsp butter

4 (4 oz) sole fillets, 1/2 to 1 inch thick

1/4 cup flour

2 small yellow summer squash, julienne
(cut into 3 inch x 1/4 inch strips

1 tbsp chopped shallots

3 tbsp fresh lemon juice

Heat butter in skillet over medium high heat. Dredge fillets

in flour and season with salt and pepper.

Add fish to hot butter and cook 4-6 minutes on each side until

golden or until fish flakes with a fork. Remove to warm platter.

Add squash, shallots and lemon juice to skillet . Cook and stir

for 3 minutes or until squash is crisp tender. Serve with fish.

Serves 4

1/2 cup sour cream

1/2 cup mayonnaise

3 tbsp grated fresh horseradish

1/2 cup dried cranberries

Place all ingredients in a bowl and mix until well blended.

Cover and refrigerate until ready to serve.