Poached Fillets of Sole with Mushroom Yogurt Sauce
March 2, 2011
Prep Time |
Cook Time |
Total Time |
| 30 min | 15 min | 45 min |
Servings:4 |
||
FAGE Used: |
FAGE Total 0% Product Info |
|
Categories:
Course |
Ingredients |
Dietary Needs |
| Dinner | Fish | Gluten-Free |
| Main Dish | Nut-Free |
Submitted by:
Ingredients:
- 8 fillets of sole
- 1/2 cup fresh spinach
- 1/2 cup button mushrooms, sliced
- 1 glass white wine
- 1 cup fish stock
- 2 1/4 cup FAGE Total 0% Greek Yogurt
Preparation Directions:
- Put wine and stock in a saucepan and reduce by one-third.
- Add button mushrooms and FAGE Total 0% and reduce by half.
- Roll up sole fillets and poach for 5 minutes.
- When ready, sauté spinach leaves in a pan with a little water and salt, and drain well.
- Place fillets on top and spoon sauce over.
Additional Notes:
For beautifully poached fillets, bring a large pan of fish or vegetable stock to a simmer with some parsley and a little lemon, and add the fillets in a single layer.
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