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Chilled Sole Platter

Western.Chefs's picture
Ingredients
  Fresh sole fillets/Fresh flounder fillets 24 Ounce (6 Fillets, 4 Ounce Each)
For herbed yogurt sauce
  Plain low-fat yogurt 8 Ounce (1 Container)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Cucumber 1 Small, unpeeled
  Nectarines 4 , unpeeled, halved, pitted and cut into 1-inch chunks
  Parsley sprigs 2
Directions

MAKING
1 In a large skillet, place a wire rack that fits on the bottom.
2 Add water just below the rack.
3 Carefully fold the fish fillets in half and place them on a pie plate or heatproof plate.
4 Arrange the plate on the rack and cover.
5 Bring to a boil over medium-high heat.
6 Lower the heat and simmer for 8 to 10 minutes.
7 Gently transfer the fish to a plate using a spatula.
8 Place in the refrigerator and chill.
9 Meanwhile, prepare the Herbed Yogurt Sauce: In a blender container, add one-fourth of the yogurt, 1/4 cup parsley, the green onion, salt and pepper.
10 Blend until smooth.
11 In a small bowl, blend mayonnaise and remaining yogurt with a wire whisk until smooth.
12 Add in the yogurt-herb mixture, whisking just until well blended.
13 Place in the refrigerator.
14 Cut the cucumber lengthwise in half.
15 Using a spoon, remove and discard seeds.
16 Trim the ends and on the diagonal, cut each half crosswise, into 1/8 inch thick slices.

SERVING
17 On chilled platter, place nectarine.
18 Arrange fish fillets on the nectarines and spoon 2 tablespoons sauce over each fillet.
19 Garnish with cucumber and parsley and pass the remaining sauce along.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Party
Servings: 
6

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