POACHED FILLET OF SOLE IN CELERY SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 4h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
- For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
- Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 777 milligrams, Sugar 6 grams, TransFat 0 grams
POACHED FISH FILLETS
Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.
Provided by Chef mariajane
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
- Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1
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
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.
SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH
This is healthy change from baked or fried fish. Fresh halibut is a wonderful firm, mild fish and poaching just highlights that. Now if you can't find Halibut, Cod will also work, and if you can't find fresh fish, frozen will be ok. Obviously not as good, but today there is some very good frozen fish on the market. Serve with a quinoa salad and maybe some micro or spring greens for an extremely healthy meal.
Provided by SarasotaCook
Categories Sauces
Time 50m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
- Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
- Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
- In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
- Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
- Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
- Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!
Nutrition Facts : Calories 605, Fat 20.9, SaturatedFat 10.6, Cholesterol 240.3, Sodium 443.2, Carbohydrate 15.2, Fiber 2.2, Sugar 3.1, Protein 75.9
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