POACHED FILLET OF SOLE IN CELERY SAUCE

Poached Fillet Of Sole In Celery Sauce image

Provided by Molly O'Neill

Time 4h15m

Yield Four servings

Number Of Ingredients 12

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Ingredients

3/4 cup plain nonfat yogurt
5 tablespoons celery juice (see recipe)
1/4 teaspoon sugar
1 teaspoon salt
Freshly ground pepper to taste
3 1/2 cups celery juice
4 small sole fillets, split down the center
1 cup celery leaves, cut across into thin strips
1 cup stemmed watercress
4 ribs celery, thinly sliced
2 teaspoons fresh lemon juice
Salt and freshly ground pepper to taste

Steps:

For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 777 milligrams, Sugar 6 grams, TransFat 0 grams