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)
Snipped dill/1 tablespoon dried dill weed
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.