SOLE WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g
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
SOLE FILLETS IN CREAM SAUCE
Make and share this Sole Fillets in Cream Sauce recipe from Food.com.
Provided by daisygrl64
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- butter a frying pan, place filets in frying pan and season with salt and pepper.
- add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat.
- as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes.
- remove fish and vegetables from pan and keep hot.
- return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes.
- stir in heavy cream and contnue cooking 3 minutes over high heat.
- pour sauce over filets and serve.
Nutrition Facts : Calories 231.4, Fat 7.7, SaturatedFat 3.9, Cholesterol 98.6, Sodium 140.4, Carbohydrate 5.9, Fiber 1.6, Sugar 2.4, Protein 31.7
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
SOLE WITH MUSTARD SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 3h15m
Yield Four servings
Number Of Ingredients 9
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
SOLE FILLET BAKE WITH CHEESE
Make and share this Sole Fillet Bake With Cheese recipe from Food.com.
Provided by ev18327
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean sole and pat dry. Sprinkle garlic salt on both sides and arrange on a greased baking dish.
- Mix the rest of the ingredients. Spread them onto the sole fillets. Bake in a preheated oven of 200 degrees for 5 minute.
- Switch oven to grill and grill for another 5 min until golden brown. Serve.
Nutrition Facts : Calories 271.2, Fat 13.7, SaturatedFat 5.5, Cholesterol 97.3, Sodium 865.9, Carbohydrate 7.2, Fiber 0.3, Sugar 1.3, Protein 28.7
FILLET OF SOLE WITH LEEK SAUCE
Categories Milk/Cream Microwave Fish Quick & Easy Wheat/Gluten-Free Lemon Leek Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
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LEMON SOLE FILLETS WITH CREAMY SAUCE | RECIPE | CUISINE …
From cuisinefiend.com
Servings 2Total Time 15 minsCategory Main Course
- Trim the soft dorsal fins from around the fillets, rinse them and pat dry. Season the flesh side with salt and pepper.
- Heat the oil in a large, preferably non-stick pan over medium-high heat – high heat and a little more oil if the pan isn’t non-stick.
- Dredge the fillets in flour, shake off excess and place into the hot pan flesh side down. Add the butter and cook for a minute.
- Carefully turn the fillets over and cook for a couple of minutes on the skin side. Turn down the heat and squeeze the lemon all over the fish.
SOLE WITH LEMON CREAM RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
- Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
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- In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
- Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
- Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.
- Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.
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