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.

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.

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.