Fillet Of Sole With Leek Sauce Recipes

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.

FILET OF SOLE WITH LEEK SAUCE

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.

SOLE WITH LEEKS AND TOMATOES

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.

FILLET OF FISH WITH LEEK SAUCE

Steps:

• Sprinkle fish on all sides with salt and pepper.
• Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
• Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
• Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
• Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
• Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.