Sole With Cucumber Sauce Recipes

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Steps:

• Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
• Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
• Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.

Steps:

• Roll up fillets starting with the thickest end. Secure with wooden picks. In a 10-inch skillet, bring water, lemon juice, peppercorns and bay leaf to a boil. Place fish in liquid reduce heat to low, cover and simmer for 12 minutes or until fish is opaque in center. Remove fish with a slotted spoon, draining well. Discard picks. Arrange on a warm serving plate, cover and keep warm. Discard poaching liquid.Meanwhile, in a 2-quart saucepan over low heat, sauté cucumber and green onion in margarine for 10 minutes or until cucumber is slightly softened. Stir in flour. Add milk. Stirring over medium heat, bring to a boil and boil for 1 minute.Stir in mayonnaise, dill weed, salt and pepper. Pour over fish. Garnish with lemon, watercress and a cucumber ruffle if desired.

Steps:

• Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.

Steps:

• Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
• Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
• Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.