Fillet Of Sole With Leek Sauce Food

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Steps:

• Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
• Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
• Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.

JULIA CHILD'S FILET OF SOLE

Steps:

• Season the fish with salt and pepper on both sides.
• Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
• Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
• Using a fish spatula or other large spatula, carefully turn the filets over. Don't use tongs - sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce.
• Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
• Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!

FILLET OF FISH WITH LEEK SAUCE

Steps:

• Sprinkle fish on all sides with salt and pepper.
• Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
• Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
• Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
• Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
• Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

FILET OF SOLE WITH LEEK SAUCE

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.

DOVER SOLE WITH LEMON, DILL AND LEEKS

Steps:

• Preheat oven to 425F
• Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
• Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
• Make the dill oil by mixing ingredients together in a small bowl.
• Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
• Bake for 8-10 minutes or until fish is cooked to desired doneness.
• Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.

FILLETS DE SOLE VERMOUTH

Steps:

• For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
• Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
• Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
• Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

FILLETS OF SOLE VéRONIQUE

Steps:

• First peel the grapes well in advance by placing them in a bowl and pouring boiling water over them. Leave them for 45 seconds, then drain off the water and you will find the skins will slip off easily. Cut the grapes in half, remove the seeds, then return them to the bowl and cover and chill in the refrigerator until needed. When you are ready to start cooking the fish, begin by warming the serving dish and have a sheet of foil ready. Then wipe each of the 4 sole fillets and divide each one in half lengthways by cutting along the natural line, so you now have 8 fillets. Season them and roll each one up as tightly as possible, keeping the skinned side on the inside and starting the roll at the narrow end. Next put a faint smear of butter on the base of a medium frying pan and arrange the sole fillets in it. Then sprinkle in the tarragon followed by the vermouth. Now place the pan on a medium heat and bring it up to simmering point. Cover, then put a timer on and poach the fillets for 3-4 minutes, depending on their thickness. While the fish is poaching pre-heat the grill to its highest setting. Meanwhile take a small saucepan, melt the butter in it, stir in the flour to make a smooth paste and let it cook gently, stirring all the time, until it has become a pale straw colour. When the fish is cooked transfer the fillets with a fish slice to the warmed dish, cover with foil and keep warm. Reserve the poaching liquid. Next boil the fish-poaching liquid in its pan until it has reduced to about a third of its original volume. Stir in the cream and let that come up to a gentle simmer, then gradually add this cream and liquid mixture to the flour and butter mixture in the small saucepan, whisking it in well until you have a thin, creamy sauce. Taste and season with salt and freshly milled black pepper. Pour the sauce over the fish and pop it under the pre-heated grill (about 4 inches from the source of the heat) and leave it there for approximately 3 minutes, until it is glazed golden brown on top. Serve each portion on to warmed serving plates, garnished with grapes.

FILLET OF SOLE WITH LEEK SAUCE

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.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE WITH LEEKS AND TOMATOES

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
• Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.