Sole With Mustard Sauce Recipes

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:

• 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.

Steps:

• Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
• In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
• Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
• In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.

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:

• After frying the fish, mix remaining ingredients together until smooth. Ladle over fish and serve.