Filet Of Sole On Barley And Veg With Grainy Mustard Sauce Recipes

BROILED SOLE WITH MUSTARD SAUCE

Steps:

• Coat a baking sheet with nonstick cooking spray.
• Arrange fillets so they don't overlap.
• In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
• Spread the mixture evenly over the fillets.
• Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
• Arrange fillets on a serving platter, garnish with lemon wedges, and serve.

FILLET OF SOLE IN MUSTARD DILL SAUCE

Steps:

• Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
• Heat oil in lare skillet over medium heat. Cook sole 2-3 minutes on each side. Place fish on prepared pan and keep warm in preheated oven as you cook in batches.
• SAÜCE:
• Do not wipe out pan. Add Carnation Milk to hot pan and bring to a boil. Cook 1-2 minutes to allow milk to reduce. Add mustard, capers, and dill. Stir to combine. Serve immediately Drizzle over fish.
• It can also be served with a bag of Europe's Nature's Best Balance Vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. Heat oil and garlic in large skillet. Add frozen veggies. Cook, stirring occasionally until veggies are cooked through, about 5 minutes. Serve with fish.

SOLE IN MUSTARD SAUCE

Steps:

• Sauce: Put shallots into sauce pan with wine; Boil gently until wine has evaporated; Mix cream and mustard together and add to the shallots; Season with salt and peppier and bring to a boil; Boil over medium heat, stirring often, until mixture thickens (about 8 minutes); Cool.
• Preheat oven to 425 O.
• Arrange fillets crosswise, overlapping each other by about 1/2 inch in shallow oven-proff dish;.
• Melt butter and spoon over fish;.
• Spoon lemon juice over fish;.
• Pour sauce over fish in a wide band down the center;.
• Cook for 10 - 15 minutes, until fork penetrates easily.
• Garnish with Scallions and serve.

FILETS DE SOLE BAUMANIERE

Steps:

• Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.