Poached Fillet Of Sole Recipes

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

LEMON POACHED SOLE

Steps:

• In a medium frying pan, bring all ingredients, except the sole, to a simmer.
• Add the sole, cover and continue to simmer until fillets turn opaque, approximately 4-6 minutes depending on the thickness and then remove from the liquid with a slotted spatula saving the liquid.
• Increase the heat to medium-high and boil uncovered until liquid thickens (approx. 5 minutes).
• Plate sole with rice and your favourite cooked vegetable. Spoon sauce over sole and vegetables. Time to enjoy.

POACHED FILLET OF SOLE IN CELERY SAUCE

Steps:

• For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
• For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
• Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.