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Poached Sole With Dill Sauce

American.foodie's picture
Poached sole with dill sauce is a broth cooked sole. Served with a cooked sauce made with chicken broth and lemon juice, herbed and flavored with dill, the poached salmon is nice and moist with loads of soft and mild flavors to it. Great for brunches!
  Canned chicken broth 13 3⁄4 Fluid Ounce (1 Can)
  Sole/Flounder fillets 6
  Lemon juice 3 Tablespoon
  Cornstarch 1 Tablespoon
  Snipped dill/1 tablespoon dried dill weed 3 Tablespoon

In skillet, over medium-high heat, heat 1 1/4 cup chicken broth to a boil; reduce heat.
Add fish; cover and simmer 2 to 3 minutes or until fish flakes easily with fork.
Carefully remove fish with slotted spoon to heated serving platter.
Meanwhile, in small saucepan, blend remaining broth and lemon juice into cornstarch.
Cook over medium-high heat, stirring, until mixture thickens and boils.
Boil 1 minute; stir in dill.
To serve, spoon sauce over fish.
Garnish as desired.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1791 Calories from Fat 219

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 864 mg288%

Sodium 1609.3 mg67.1%

Total Carbohydrates 26 g8.5%

Dietary Fiber 1.3 g5%

Sugars 1.6 g

Protein 349 g698.1%

Vitamin A 81.5% Vitamin C 149.3%

Calcium 43.7% Iron 57.7%

*Based on a 2000 Calorie diet

Poached Sole With Dill Sauce Recipe