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Poached Sole With Citrus Sauce

Western.Chefs's picture
  Lemon 1 Large
  Butter/Margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
  Water 1 Cup (16 tbs)
  Chicken bouillon cubes 1 (1 Envelope)
  Egg yolks 2
  Frozen sole fillets/Flounder fillets 16 Ounce (1 Package)

1. From lemon, squeeze 2 tablespoons juice. In heavy 1-quart saucepan over medium heat,melt butter or margarine; stir in flour until blended; cook 1 minute. Gradually stir in lemon juice, 1 cup water, and bouillon; cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat.
2. In small bowl, beat egg yolks slightly. Into egg yolks, stir small amount of hot sauce; slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Cook, stirring, until mixture thickens (do not boil). Keep warm.
3. Meanwhile, in 10-inch skillet, over high heat, heat frozen fish and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until fish flakes easily when tested with a fork. With slotted pancake turner, remove fish from water; drain fish (still held on pancake turner) on paper towels; place on large platter. With 2 forks, gently pull fish apart into large chunks. Spoon citrus sauce over fish.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 679 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 10.6 g53.1%

Trans Fat 0 g

Cholesterol 622.4 mg207.5%

Sodium 1428.9 mg59.5%

Total Carbohydrates 23 g7.5%

Dietary Fiber 4.4 g17.4%

Sugars 0.2 g

Protein 87 g174.9%

Vitamin A 16.7% Vitamin C 107.8%

Calcium 9.6% Iron 11.7%

*Based on a 2000 Calorie diet

Poached Sole With Citrus Sauce Recipe