Poached Fillet Of Sole In Celery Sauce
Updated March 7, 2016
- Total Time
- 4 hours 15 minutes
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Ingredients
THE SAUCE
¾ cup plain nonfat yogurt
5 tablespoons celery juice (see recipe)
¼ teaspoon sugar
1 teaspoon salt
Freshly ground pepper to taste
THE SOLE
3 ½ cups celery juice
4 small sole fillets, split down the center
THE GARNISH
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
Nutritional analysis per serving (4 servings)
10 grams carbs; 56 milligrams cholesterol; 144 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 777 milligrams sodium; 20 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes