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Categories:Viewed: 59 - Published at: 2 years ago
Ingredients
- 1 cup plain lowfat yogurt
- 2 teaspoons unsalted butter
- 4 sole fillets, about 5 ounces each
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1/2 cup minced shallots
- 1/2 cup white wine
- 1/4 cup grainy Dijon mustard
- 1 scallion, thinly sliced
Method
- Place the yogurt in a paper-towel-lined sieve over a bowl and let drain for at least 3 hours.
- Melt the butter in a large nonstick skillet over medium heat.
- Add the sole and cook until just cooked through, about 3 minutes per side.
- Remove from the skillet, season with salt and pepper to taste and keep warm.
- Place the shallots in the skillet and saute until softened, about 30 seconds.
- Add the wine and stir frequently until reduced by half, about 2 minutes.
- Turn the heat to low and whisk in the mustard.
- Whisk in the yogurt and cook until just heated through.
- Stir in 1/2 teaspoon of salt and pepper to taste.
- Place 1 sole fillet on each of 4 plates, spoon the sauce over and sprinkle with the scallions.
- Serve immediately.
