Sole With Beet Sauce

"Makes for an interesting twist!"
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Wash the beets well, then cut off the beet greens about 2 inches from the base.
  • Place the beets and garlic cloves in a pot; cover with cold water and bring to a boil until tender. Reduce the heat and simmer uncovered for 30-45 minutes.
  • Dip the beet greens one by one in the boiling water until limp; about 15 seconds. Trim off any thick stems and lay the wilted greens out flat on a towel.
  • When the beets can be easily pierced with a fork, peel under running water and cut into quarters. Then place the beets, garlic cloves, 1/2 c of the cooking liquid and the lemon juice in a blender and process until smooth. Transfer the mixture to a small saucepan and place over low heat; season to taste with rice wine vinegar, salt and pepper.
  • Preheat oven to 425 degrees.
  • Lightly spread the tops of each sole filet with butter, then season with salt, pepper and citrus zest.
  • Wrap the filets individually in beet greens and then transfer to an oiled baking dish and moisten with white wine. Cover loosely with foil and bake 10 minutes.
  • Serve over pool of beet sauce, garnish with lemon zest.

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RECIPE SUBMITTED BY

I love to cook, bake, camp and watch football
 
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