Sole With Mustard Sauce

1. 1

   Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.

2. 2

   Melt the butter in a large nonstick skillet over medium heat.

3. 3

   Add the sole and cook until just cooked through, about 3 minutes per side.

4. 4

   Remove from the skillet, season with salt and pepper to taste and keep warm.

5. 5

   Place the shallots in the skillet and saute until softened, about 30 seconds.

6. 6

   Add the wine and stir frequently until reduced by half, about 2 minutes.

7. 7

   Turn the heat to low and whisk in the mustard.

8. 8

   Whisk in the yogurt and cook until just heated through.

9. 9

   Stir in 1/2 teaspoon of salt and pepper to taste.

10. 10

    Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.