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Sole with Cucumber Sauce Recipe

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"Cucumbers and dill lend a mild pickle flavor to this sauce for sole," says Emily Chaney of Penobscot, Maine.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

2 medium cucumbers, peeled and thinly sliced
1/2 cup chopped green onions
1/4 cup chopped celery
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 cup chicken broth
4 sole or flounder fillets (about 1-1/2 pounds)
2 teaspoon cornstarch
1/2 cup heavy whipping cream
1 teaspoon prepared horseradish

Directions

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.
Transfer fish to a serving platter and keep warm; reserve cucumber mixture in skillet. Combine cornstarch and cream until smooth; add horseradish. Stir into skillet. Simmer for 2 minutes or until thickened. Pour over fish; serve immediately. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 278 calories, 13 g fat (7 g saturated fat), 121 mg cholesterol, 381 mg sodium, 8 g carbohydrate, 2 g fiber, 31 g protein.

Sole with Cucumber Sauce published in Taste of Home August/September 1998, p18

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