Sole With Mustard Sauce

By Molly O’Neill

Published April 6, 1996

Total Time
3 hours 15 minutes, including draining
Rating
4(71)
Comments
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Featured in: FOOD;No Bones About It

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Ingredients

Yield:Four servings

  • 1 cup plain lowfat yogurt

  • 2 teaspoons unsalted butter

  • 4 sole fillets, about 5 ounces each

  • ½ teaspoon kosher salt, plus more to taste

  • Freshly ground pepper to taste

  • ½ cup minced shallots

  • ½ cup white wine

  • ¼ cup grainy Dijon mustard

  • 1 scallion, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 73 milligrams cholesterol; 206 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 2 grams fiber; 639 milligrams sodium; 22 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

  1. Step 1

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

  2. Step 2

    Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.

  3. Step 3

    Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in ½ teaspoon of salt and pepper to taste.

  4. Step 4

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

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Ratings

4 out of 5
71 user ratings
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Comments

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Livinginannarbor

Good dinner! Yes to the comments about sole falling to pieces but still delish. However, the recipe made way too much sauce. I would cut in half next time.

gibby

We used a non-fat Greek yogurt--and not even an especially thick one--without draining, and it was lovely. Sole falls apart in a saute pan. (In the oven, it probably curls.) That's just the way of sole. It's a very nice recipe. Try it--you'll like it, if you like fish!

Brad G

I followed the suggestion to use labne, no draining. Excellent! I added Aleppo pepper to taste to the sauce for a little more something

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