LEMON POACHED SOLE
If you are looking for a tasty way to replace the common breaded and fried sole, this is a wonderful healthy and quick option. The liquid that you poach the sole in becomes an amazing sauce that goes great with a side of rice and vegetables.
Number Of Ingredients 8
Steps:
- In a medium frying pan, bring all ingredients, except the sole, to a simmer.
- Add the sole, cover and continue to simmer until fillets turn opaque, approximately 4-6 minutes depending on the thickness and then remove from the liquid with a slotted spatula saving the liquid.
- Increase the heat to medium-high and boil uncovered until liquid thickens (approx. 5 minutes).
- Plate sole with rice and your favourite cooked vegetable. Spoon sauce over sole and vegetables. Time to enjoy.
POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
SHALLOW-POACHED FISH FILLETS
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
- Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
- Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
- Serve: Drizzle buerre blanc over fish, and garnish with mint.
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED FILLET OF SOLE IN CELERY SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 4h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
- For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
- Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 777 milligrams, Sugar 6 grams, TransFat 0 grams
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
ORANGE AND FENNEL POACHED SOLE
Categories Citrus Fish Poach Quick & Easy Low Cal Wheat/Gluten-Free Orange Fennel White Wine Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.
FILLETS OF SOLE QUEEN VICTORIA
This is from McCall's Cooking School. Fish fillets are rolled around a fish mousse, poached and served with Newburg sauce.
Provided by Chocolatl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Rinse fillets under cold water and pat dry with paper towels.
- Select six of the best fillets and set aside.
- Cut the remaining fillets into 1-inch pieces.
- Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
- Process until smooth and light green.
- Place remaining fillets, dark side up, on a flat surface.
- Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
- Starting at narrow end, roll up each fillet and fasten with toothpicks.
- Lightly butter a medium-size deep skillet.
- Stand fillets up in skillet, so they barely touch side of pan.
- Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
- Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
- Lift from pan with slotted spatula, reserving stock.
- Drain fish well.
- Place on a heated platter and keep warm.
- Make sauce:.
- Melt butter in medium saucepan.
- Remove from heat.
- Stir in flour, salt and paprika until blended.
- Cook, stirring, several minutes.
- Gradually stir in cream and 1/2 cup reserved stock.
- Cook over medium heat, stirring, until mixture thickens and comes to a boil.
- Boil 1 minute.
- Beat egg yolks in a bowl.
- Remove 1/3 cup hot sauce from pan.
- Stir into egg yolks.
- Stir back into saucepan.
- Add sherry.
- Stir over low heat until thick.
- Spoon some sauce over the fish and pass the rest.
Nutrition Facts : Calories 500.8, Fat 26.7, SaturatedFat 15.3, Cholesterol 243.3, Sodium 966.4, Carbohydrate 7.1, Fiber 0.3, Sugar 1.2, Protein 44.8
POACHED FISH FILLETS
Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.
Provided by Chef mariajane
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
- Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1
SOLE ROLLS (POACHED IN MILK)
Make and share this Sole Rolls (Poached in Milk) recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 31m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Platter:.
- Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
- Filling:.
- Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
- The Sole:.
- Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
- Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.
Nutrition Facts : Calories 339.8, Fat 9.9, SaturatedFat 3.9, Cholesterol 125.6, Sodium 450, Carbohydrate 12.1, Fiber 2.6, Sugar 4.3, Protein 49.6
POACHED FILLET OF TROUT
Usually my fish of choice is salmon, but after trying this fillet of trout, I think my choice will be changing. I've found this recipe on AllFreshSeafood.com. Not only do they have salmon dishes, but a mouthful of other tasty seafood dishes...
Provided by toddpacker0
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
- To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
- Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
- To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
- Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.
Nutrition Facts : Calories 911.1, Fat 10.3, SaturatedFat 2.8, Cholesterol 214.4, Sodium 796.7, Carbohydrate 159.3, Fiber 15, Sugar 4.4, Protein 43.6
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