Sole With Cucumber Sauce Recipes

SOLE WITH CHIVE SAUCE

Steps:

• For fish stock:Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.;
• For veal jelly: Place all ingredients in a saucepan. Bring to a boil, continually skimming the surface. Reduce to a simmer for 6 hours, until reduced to 1/2 cup. Strain and store in refrigerator. It will gel as it cools.;
• Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off. Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs. Place in an ovenproof dish, crumbed side up. Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper. Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes.
• Heat the remaining tablespoon clarified butter in saute pan. Add shallots and saute. Add veal jelly. When melted, add the vermouth and remaining fish stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency.
• Once reduced, add cream and remove from heat. Whisk in butter. Add chives and lemon juice. Remove fish from oven and broil for 2 minutes to brown. To serve, pour sauce on heated serving tray and lay fish on top.

SOLE WITH LEMON-CAPER SAUCE

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Steps:

• Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
• Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

SOLE WITH CUCUMBER SAUCE

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.

CUCUMBER & CHIVE SAUCE FOR FISH & POULTRY

Steps:

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

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

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.

CUCUMBER SAUCE

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.

SAKE-STEAMED SOLE WITH SPICY SLAW

Steps:

• In a large skillet, combine the first 7 ingredients. Bring to a boil; add fish. Reduce heat; cover and simmer until fish just begins to flake easily with a fork, 8-10 minutes., Meanwhile, in a large bowl, combine the cabbage, cucumber, radishes, carrot, red pepper, jalapenos, cilantro and mint. In a small bowl, combine the vinegar, soy sauce, salt and pepper; pour over vegetables and toss to coat. Serve slaw with fish.

FILLETS WITH CUCUMBER SAUCE

Steps:

• 1. In a 2-cup microwavable measuring cup or bowl, place cucumber, green onion and butter. Microwave, uncovered, at 100% power (700 watts) for 2 minutes or until cucumber is tender.2. Stir in flour. Add heavy cream and stir until blended. Microwave, uncovered, at 100% power for 2 minutes or until mixture comes to a boil. Stir in mayonnaise, 1/2 teaspoon dill weed, 1/4 teaspoon salt and dash of pepper cover and set aside.3. Cut fish into serving-size pieces. Place fish in a 12 x 8 x 2-inch microwavable dish with thickest portions toward outer edge of dish, tucking thin ends under for even thickness. Sprinkle with lemon juice. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 6 to 8 minutes or until fish flakes easily, rotating dish one-half turn after 3 minutes. Let stand for 3 minutes.4. Transfer fish to a serving plate. If desired, sprinkle fish lightly with salt. Top fish with cucumber sauce and sprinkle with additional dill weed. Garnish with watercress or parsley and lemon. Serve immediately.