Sole with Cucumber Sauce

Name: Sole with Cucumber Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped celery; 237 milliliters chicken broth; 2 teaspoons cornstarch; 2 mediums cucumbers, peeled and thinly sliced; 1 teaspoon dill weed; 454 grams sole or flounder fillets (about; 1 Tbsp minced fresh parsley; 118 milliliters chopped green onions; 118 milliliters heavy whipping cream; 1 teaspoon prepared horseradish

Sole with Cucumber Sauce is a gluten free recipe with 4 servings. One portion of this dish contains approximately 16g of protein, 14g of fat, and a total of 213 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 25 minutes. A mixture of celery, horseradish, dill weed, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

In a large skillet, layer the cucumbers, onions, celery, parsley and dill; pour broth over all. Top with fillets; bring to a boil. Cover and simmer for 8-10 minutes or until fish flakes easily with a fork.

Ingredients you will need

Cucumber

Parsley

Celery

Onion

Broth

Dill

Fish

Equipment you will use

Frying Pan

Transfer fish to a serving platter and keep warm; reserve cucumber mixture in skillet.

Ingredients you will need

Cucumber

Fish

Equipment you will use

Frying Pan

Combine cornstarch and cream until smooth; add horseradish. Stir into skillet. Simmer for 2 minutes or until thickened.

Ingredients you will need

Horseradish

Corn Starch

Cream

Equipment you will use

Frying Pan

Pour over fish; serve immediately.

Ingredients you will need

Fish

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

chopped celery 237milliliters

chicken broth 2teaspoons

cornstarch 2mediums

cucumbers, peeled and thinly sliced 1teaspoon

dill weed 454grams

sole or flounder fillets (about 1Tbsp

minced fresh parsley 118milliliters

chopped green onions 118milliliters

heavy whipping cream 1teaspoon

prepared horseradish

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Louis Jadot Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.