Poached Fillet Of Sole In Celery Sauce

Name: Poached Fillet Of Sole In Celery Sauce
Total time: 4 h 15 min
Yield: Four servings
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

By Molly O'Neill

Total Time: 4 hours 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

The Sauce

¾cup plain nonfat yogurt
5tablespoons celery juice (see recipe)
¼teaspoon sugar
1teaspoon salt
Freshly ground pepper to taste

The Sole

3½cups celery juice
4small sole fillets, split down the center

The Garnish

1cup celery leaves, cut across into thin strips
1cup stemmed watercress
4ribs celery, thinly sliced
2teaspoons fresh lemon juice
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.