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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cucumbers and dill lend a mild pickle flavor to this sauce for sole, says Emily Chaney of Penobscot, Maine. Ingredients:
2 medium cucumbers, peeled and thinly sliced |
1/2 cup chopped green onions |
1/4 cup chopped celery |
1 tablespoon minced fresh parsley |
1 teaspoon dill weed |
1 cup chicken broth |
4 sole or flounder fillets (about 1-1/2 pounds) |
2 teaspoon cornstarch |
1/2 cup heavy whipping cream |
1 teaspoon prepared horseradish |
Directions:
1. In a large skillet, layer the cucumbers, onions, celery, parsley and dill; pour broth over all. Top with fillets; bring to a boil. Cover and simmer for 8-10 minutes or until fish flakes easily with a fork.
2. Transfer fish to a serving platter and keep warm; reserve cucumber mixture in skillet. Combine cornstarch and cream until smooth; add horseradish. Stir into skillet. Simmer for 2 minutes or until thickened. Pour over fish; serve immediately. Yield: 4 servings.
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