Fillet Of Sole In Mustard Dill Sauce Recipes

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.

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.

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.

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.

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.