Poached Fillet Of Sole In Celery Sauce
- Total Time
- 4 hours 15 minutes
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Ingredients
- ¾cup plain nonfat yogurt
- 5tablespoons celery juice (see recipe)
- ¼teaspoon sugar
- 1teaspoon salt
- Freshly ground pepper to taste
- 3½cups celery juice
- 4small sole fillets, split down the center
- 1cup celery leaves, cut across into thin strips
- 1cup stemmed watercress
- 4ribs celery, thinly sliced
- 2teaspoons fresh lemon juice
- Salt and freshly ground pepper to taste
The Sauce
The Sole
The Garnish
Nutritional analysis per serving (4 servings)
144 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 777 milligrams sodium
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