Sole With Chive Sauce Recipes

SOLE WITH LEMON-BUTTER SAUCE

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.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

SOLE WITH ANCHOVY SAUCE

Steps:

• Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
• Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
• Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

CUCUMBER & CHIVE SAUCE FOR FISH & POULTRY

Steps:

• In a small bowl, combine all the ingredients and mix well.

SPINACH-STUFFED SOLE WITH LEMON-CHIVE SAUCE

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Season with salt and pepper; set aside.
• For filling, drain spinach; squeeze out excess liquid.
• In a medium bowl combine spinach, egg, stuffing mix, and almonds.
• Spoon one-fourth of the filling onto the widest end of each fillet.
• Roll up, securing rolls with wooden toothpicks.
• Place fish in a greased 2-quart square baking dish.
• Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
• Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard.
• Cook and stir over low heat until until heated through (do not boil).
• Remove from heat.
• In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl).
• Fold whipped cream and the 1 tablespoon chives into sour cream mixture.
• Serve immediately over fish.
• If desired, sprinkle with additional snipped chives or thinly sliced green onions.

FILET OF SOLE WITH PINE NUTS AND CHIVES

Steps:

• In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.
• Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.