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

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

FILET OF SOLE ON BARLEY AND VEG WITH GRAINY MUSTARD SAUCE

Steps:

• For the barley and brunoise vegetables:
• In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.
• In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.
• For the mustard sauce:
• Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.
• For the sole filets:
• Preheat the oven to 350 degrees F.
• Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.
• When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive.

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.

SOLE WITH MUSTARD SAUCE

Steps:

• Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
• Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
• Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
• Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE

Steps:

• Preheat the broiler.
• Grease a baking sheet.
• Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
• Season to taste with salt and pepper.
• Arrange the fillets on the prepared baking sheet.
• Drizzle with some of the flavored oil.
• If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
• If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
• Serve hot.

SOLE WITH BASIL BUTTER GRILLED IN A FOIL PACKET

Steps:

• Preheat grill to medium.
• To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log. Wrap in plastic and refrigerate.
• Rinse fish and pat dry with paper towels.
• Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out.
• Top each fillet with some mushrooms, pea pods and the chives.
• Bring up 2 opposite ends of the foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand.
• Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork.
• Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates.
• Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.