Poached Fillet Of Sole In Celery Sauce Recipe

Name: Poached Fillet Of Sole In Celery Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain nonfat yogurt; 5 tablespoons celery juice (see recipe); 1/4 teaspoon sugar; 1 teaspoon salt; Freshly ground pepper to taste; 3 1/2 cups celery juice; 4 small sole fillets, split down the center; 1 cup celery leaves, cut across into thin strips; 1 cup stemmed watercress; 4 ribs celery, thinly sliced; 2 teaspoons fresh lemon juice; Salt and freshly ground pepper to taste

Servings: persons

3/4 cup plain nonfat yogurt
5 tablespoons celery juice (see recipe)
1/4 teaspoon sugar
1 teaspoon salt
Freshly ground pepper to taste
3 1/2 cups celery juice
4 small sole fillets, split down the center
1 cup celery leaves, cut across into thin strips
1 cup stemmed watercress
4 ribs celery, thinly sliced
2 teaspoons fresh lemon juice
Salt and freshly ground pepper to taste

1
For the sauce, line a sieve with cheesecloth and place over a bowl.
2
Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid.
3
Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth.
4
Whisk in the remaining ingredients and set aside.
5
For the sole, roll up each piece of sole lengthwise and secure with a toothpick.
6
Place the celery juice in a large saucepan and bring to a simmer.
7
Adjust the heat so that the liquid is at a slow simmer.
8
Add the sole fillets and poach until cooked through, about 8 minutes.
9
Carefully remove the fillets from the liquid.
10
Toss together the garnish ingredients.
11
Spoon some of the sauce in the center of each of 4 plates.
12
Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate.
13
Arrange the garnish mixture in a circle around the sauce and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup plain nonfat yogurt, 5 tablespoons celery juice (see recipe), 1/4 teaspoon sugar, 1 teaspoon salt, and more.

Yes, Poached Fillet Of Sole In Celery Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Fillet Of Sole In Celery Sauce

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