Filet Of Sole On Barley And Veg With Grainy Mustard Sauce Recipes

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EASY SOLE MEUNIERE

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7



Easy Sole Meuniere image

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

SOLE IN MUSTARD SAUCE

Make and share this Sole in Mustard Sauce recipe from Food.com.

Provided by Kevin L.

Categories     One Dish Meal

Time 30m

Yield 4-6 fillets, 4-6 serving(s)

Number Of Ingredients 9



Sole in Mustard Sauce image

Steps:

  • Sauce: Put shallots into sauce pan with wine; Boil gently until wine has evaporated; Mix cream and mustard together and add to the shallots; Season with salt and peppier and bring to a boil; Boil over medium heat, stirring often, until mixture thickens (about 8 minutes); Cool.
  • Preheat oven to 425 O.
  • Arrange fillets crosswise, overlapping each other by about 1/2 inch in shallow oven-proff dish;.
  • Melt butter and spoon over fish;.
  • Spoon lemon juice over fish;.
  • Pour sauce over fish in a wide band down the center;.
  • Cook for 10 - 15 minutes, until fork penetrates easily.
  • Garnish with Scallions and serve.

Nutrition Facts : Calories 880.3, Fat 84.2, SaturatedFat 25.9, Cholesterol 178.6, Sodium 631.6, Carbohydrate 6.3, Fiber 0.6, Sugar 1.1, Protein 23.1

1 1/2 lbs sole fillets or 2 -6 sole fillets
2 ounces butter
1 lemon, juice of, strained
2 shallots, finely chopped
3 1/2 ounces dry white wine
7 ounces heavy cream
2 tablespoons Grey Poupon mustard
salt and pepper
6 scallions, including green tops, sliced

BROILED SOLE WITH MUSTARD SAUCE

Make and share this Broiled Sole With Mustard Sauce recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 19m

Yield 6 serving(s)

Number Of Ingredients 6



Broiled Sole With Mustard Sauce image

Steps:

  • Coat a baking sheet with nonstick cooking spray.
  • Arrange fillets so they don't overlap.
  • In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
  • Spread the mixture evenly over the fillets.
  • Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
  • Arrange fillets on a serving platter, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 87.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 51.1, Sodium 393.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 14.5

1 1/2 lbs fresh sole fillets
3 tablespoons low-fat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped parsley
freshly-ground black pepper
1 large lemon, cut into wedges

CLASSIC SOLE MEUNIèRE

Provided by Molly Wizenberg

Categories     Fish     Dinner     Butter     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 12



Classic Sole Meunière image

Steps:

  • For fish:
  • Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
  • Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
  • For sauce:
  • Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

FILLET OF SOLE IN MUSTARD DILL SAUCE

Make and share this Fillet of Sole in Mustard Dill Sauce recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Fillet of Sole in Mustard Dill Sauce image

Steps:

  • Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
  • Heat oil in lare skillet over medium heat. Cook sole 2-3 minutes on each side. Place fish on prepared pan and keep warm in preheated oven as you cook in batches.
  • SAÜCE:
  • Do not wipe out pan. Add Carnation Milk to hot pan and bring to a boil. Cook 1-2 minutes to allow milk to reduce. Add mustard, capers, and dill. Stir to combine. Serve immediately Drizzle over fish.
  • It can also be served with a bag of Europe's Nature's Best Balance Vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. Heat oil and garlic in large skillet. Add frozen veggies. Cook, stirring occasionally until veggies are cooked through, about 5 minutes. Serve with fish.

Nutrition Facts : Calories 399.8, Fat 16.5, SaturatedFat 5.5, Cholesterol 106.4, Sodium 1008.1, Carbohydrate 22.2, Fiber 0.8, Sugar 0.1, Protein 39.1

4 sole fillets (about 4 oz each)
1/2 cup flour
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 (370 ml) can Carnation Evaporated Milk
2 tablespoons coarse grain mustard
3 tablespoons capers, rinsed, patted dry
2 tablespoons fresh dill, chopped

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE

Make and share this Broiled Sole Fillets With Garlic Herb Sauce recipe from Food.com.

Provided by swirlycinnacakes

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Broiled Sole Fillets With Garlic Herb Sauce image

Steps:

  • Preheat the broiler.
  • Grease a baking sheet.
  • Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
  • Season to taste with salt and pepper.
  • Arrange the fillets on the prepared baking sheet.
  • Drizzle with some of the flavored oil.
  • If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
  • If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
  • Serve hot.

1/3 cup olive oil
1/4 cup lemon juice
1/2 teaspoon garlic, minced
1/4 cup fresh parsley or 1/4 cup fresh dill, minced
salt and pepper
1 1/2 lbs firm sole fillets

SOLE WITH MUSTARD SAUCE

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h15m

Yield Four servings

Number Of Ingredients 9



Sole With Mustard Sauce image

Steps:

  • Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
  • Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
  • Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
  • Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 6 grams, TransFat 0 grams

1 cup plain lowfat yogurt
2 teaspoons unsalted butter
4 sole fillets, about 5 ounces each
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup minced shallots
1/2 cup white wine
1/4 cup grainy Dijon mustard
1 scallion, thinly sliced

SOLE WITH BASIL BUTTER GRILLED IN A FOIL PACKET

The basil butter is also great on steamed veggies and broiled chicken. The foil packets here contain snow peas and mushrooms. Flounder works well with this preparation too.

Provided by Oolala

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Sole With Basil Butter Grilled in a Foil Packet image

Steps:

  • Preheat grill to medium.
  • To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log. Wrap in plastic and refrigerate.
  • Rinse fish and pat dry with paper towels.
  • Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out.
  • Top each fillet with some mushrooms, pea pods and the chives.
  • Bring up 2 opposite ends of the foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand.
  • Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork.
  • Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates.
  • Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.

Nutrition Facts : Calories 148.2, Fat 8.1, SaturatedFat 4.2, Cholesterol 66.4, Sodium 389.5, Carbohydrate 3.1, Fiber 1.1, Sugar 1.6, Protein 15.8

1/3 cup fresh basil, chopped
2 tablespoons butter, softened
2 teaspoons lemon peel, finely shredded
1/4 teaspoon pepper
4 (4 ounce) sole fillets, 1/2-inch thick
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups fresh snow peas
2 tablespoons fresh chives, chopped

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