Sole With Chive Sauce Recipes

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Season with salt and pepper; set aside.
• For filling, drain spinach; squeeze out excess liquid.
• In a medium bowl combine spinach, egg, stuffing mix, and almonds.
• Spoon one-fourth of the filling onto the widest end of each fillet.
• Roll up, securing rolls with wooden toothpicks.
• Place fish in a greased 2-quart square baking dish.
• Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
• Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard.
• Cook and stir over low heat until until heated through (do not boil).
• Remove from heat.
• In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl).
• Fold whipped cream and the 1 tablespoon chives into sour cream mixture.
• Serve immediately over fish.
• If desired, sprinkle with additional snipped chives or thinly sliced green onions.

Steps:

• Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
• Pour in the wine and reduce by half on a high heat.
• Add the stock and reduce by half again.
• Turn the heat right down and stir in the cream.
• Simmer gently until reduced to a light, creamy consistency.
• Season to taste and serve hot.

Steps:

• In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.
• Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.