Sole with Cucumber Sauce Recipe

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Sole with Cucumber Sauce Recipe

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4 1
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"Cucumbers and dill lend a mild pickle flavor to this sauce for sole," says Emily Chaney of Penobscot, Maine.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Sole with Cucumber Sauce in Taste of Home August/September 1998, p18

Nutritional Facts

1 each: 278 calories, 13g fat (7g saturated fat), 121mg cholesterol, 381mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sole with Cucumber Sauce in Taste of Home August/September 1998, p18

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