Best Sole With Chive Sauce Recipes

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CREAMY CHIVE SAUCE



Creamy Chive Sauce image

This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!

Provided by choppo

Categories     Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

15 g butter
300 ml whipping cream
1 finely chopped onion
1 crushed garlic clove
4 tablespoons dry white wine
4 tablespoons chicken stock
1 tablespoon chopped fresh chives
salt and pepper (to season)

Steps:

  • Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
  • Pour in the wine and reduce by half on a high heat.
  • Add the stock and reduce by half again.
  • Turn the heat right down and stir in the cream.
  • Simmer gently until reduced to a light, creamy consistency.
  • Season to taste and serve hot.

FILET OF SOLE WITH PINE NUTS AND CHIVES



Filet of Sole with Pine Nuts and Chives image

Categories     Fish     Nut     Easter     Quick & Easy     Lemon     Chive     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon wedges

Steps:

  • In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.
  • Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.

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