Sole With Beet Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
SAUCE
- 5 -6 medium beets, greens intact
- 3 garlic cloves, peeled
- 3 tablespoons lemon juice
- 1 tablespoon rice wine vinegar
- salt and pepper
-
SOLE
- 4 large sole fillets
- salt and pepper
- 2 tablespoons butter, softened
- 1 tablespoon lemon zest
- 2 tablespoons orange zest
- 1 cup chablis or 1 cup other dry white wine
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