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Prep 10 mins
Cook 1 hr
The sauce is a creamy, slightly spicy complement to the light sole and the earthy wild rice. Be careful trying to scale up as you'll want to serve the sole fresh from the pan, so don't cook more than you can fit in one pan. Cooking time is based on the assumption that the rice will take about an hour. Otherwise, about 10 minutes.
- 2 fillets of sole (about 2/3 pound)
- 1⁄2 cup plain flour
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 cups cooked wild rice
- 1⁄4 cup Italian parsley, chopped
- 1 small garlic clove
- 1 tablespoon tiny capers, drained
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon onion, minced
- 3 tablespoons olive oil
- The sole is the fastest to cook, and the part you want to make certain is hot, so prepare them last. While the rice is sitting after cooking is what I've done.
- Puree the parsley, garlic, capers, vinegar, mustard and onion in a blender or food processor.
- Once this reaches a smooth consistency, slowly pour in the oil while continuing to blend.
- This can be stored tightly covered in the refrigerator for several days. Let it come back to room temperature before serving.
- Cook the wild rice according to the directions to make about 1 & 1/2 cooked cups.
- Heat the olive oil in a frying pan large enough to hold the fillets side-by-side on high heat.
- Rinse the sole in water, pat mostly dry.
- Lightly flour each side.
- Quickly fry the sole, 1-2 minutes per side.
- Put half the rice on each plate, along with a sole fillet and drizzle with sauce.