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Sole with Cucumber Sauce

 Sole with Cucumber Sauce
"Cucumbers and dill lend a mild pickle flavor to this sauce for sole," says Emily Chaney of Penobscot, Maine.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional 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.

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Sole with Cucumber Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.