Sole with leeks and wild rice
This sole with leeks can be an appetizer, part of a three course plus dessert dinner or a main course on its own right.
Ingredients
2 tablespoons rice (wild rice)
2 leek (washed, one leek sliced, one cut into thin strips)
3⁄4 cup broth (fish stock)
3⁄4 cup crème fraîche
3⁄4 cup wine (white wine)
1 tablespoon herbs (parsley, chives, your choice)
2 fish (Dover sole, about 1 1/2 lb each, filleted)
1 1⁄2 tablespoons butter
seasoning (salt and white pepper to taste)
Instructions
The fish
- Heat the fish stock in a pan large enough to hold the fish fillets. Place the fillets in the pan, cover, and poach the sole fillets in the fish stock until done, about 6-8 minutes.
Garnish
- Cook the wild rice following the package instructions.
- Heat 1 Tbs butter in a pan. cook the leek slices. Deep fry the thin leek strips until crispy.
Sauce
- Simmer wine, and creme fraiche in a pan until there is 1/3 of the liquid to make the sauce. Mix in 1/2 Tbs butter and the herbs. Season with salt and pepper.
The plate
- Distribute the wild rice among four plates, lay the fish and fried leek strips on top. Place the sliced leek and the sauce around.
Yield
4 servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Notes
Amounts have been calculated to serve sole with leeks as an appetizer or as a light meal. Cook a little more leek and add 3-4 Tbs more of wild rice, if you are going to serve this recipe as a main course.
Source
moderate, poach
fish & seafood, dinner, entertaining
International food recipes
Food in the World
Food in the World