SOLE WITH MUSTARD SAUCE

Sole With Mustard Sauce image

Provided by Molly O'Neill

Time 3h15m

Yield Four servings

Number Of Ingredients 9

Previous Next

Ingredients

1 cup plain lowfat yogurt
2 teaspoons unsalted butter
4 sole fillets, about 5 ounces each
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup minced shallots
1/2 cup white wine
1/4 cup grainy Dijon mustard
1 scallion, thinly sliced

Steps:

Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
Melt the butter in a large nonstick skillet over medium heat. Add the sole and cook until just cooked through, about 3 minutes per side. Remove from the skillet, season with salt and pepper to taste and keep warm.
Place the shallots in the skillet and saute until softened, about 30 seconds. Add the wine and stir frequently until reduced by half, about 2 minutes. Turn the heat to low and whisk in the mustard. Whisk in the yogurt and cook until just heated through. Stir in 1/2 teaspoon of salt and pepper to taste.
Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions. Serve immediately.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 6 grams, TransFat 0 grams