Main Dish
Seafood Recipe
Looking for a new seafood recipe? Try our Sole with Creamed Cucumber Sauce recipe. This main dish pairs with White Wines - White Burgundy. Enjoy! #seafood #recipe @chefvivant
Ingredients
Cucumber Sauce
- 1each cucumberpeeled, halved lengthwise, deseeded and sliced
- 1teaspoon salt
- 1oz butter
- 2each green (spring) onions
- 5 1/3tablespoons white wine vinegar
- 5 1/3tablespoons white wine
- 1/3cup heavy cream
- 2sprigs fresh tarragonleaves removed and stalks discarded
Sole
- 4oz unsalted butter
- 1/3cup all-purpose flour
- salt and frehly ground black pepper
- 8each sole filets
- 1each lemoncut into slices
Instructions
Cucumber Sauce
- Place the cucumber in a colander and sprinkle with salt, tossing to mix. Let stand for 1 hour, then rinse and dry.
- Heat the butter in a saucepan, add the green onions and cook for 5 minutes to soften. Add the cucumber and fry for 10 minutes, stirring occasionally. Stir in the vinegar and wine, and cook briskly for 5-8 minutes, until only 1-2 tablespoons of liquid remain in the pan. Add the cream and tarragon and heat for 1-2 minutes. Season to taste.
Sole
- Melt the unsalted butter in a saucepan over low heat for 3-4 minutes without browning. Line a sieve with damp muslin, place over a bowl and carefully pour in the butter, discarding the milky deposit left in the pan. Leave the strained liquid (clarified butter) to cool.
- Season the flour with salt and pepper, then coat the fish in the mixture. Heat the clarified butter in a skillet, fry half the fish for 3-5 minutes on each side, until golden. Drain on paper towel, keep warm while you cook the remaining fish. Serve with the cucumber sauce and lemon slices.
Recipe Notes
Pairs with White Wines - White Burgundy.
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