FILET OF SOLE ON BARLEY AND VEG WITH GRAINY MUSTARD SAUCE
Provided by Chuck Hughes
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the barley and brunoise vegetables:
- In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.
- In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.
- For the mustard sauce:
- Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.
- For the sole filets:
- Preheat the oven to 350 degrees F.
- Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.
- When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jaydel Holder
[email protected]I'm not a big fan of fish, but this dish was actually really good! The fish was cooked perfectly and the sauce was amazing. I would definitely recommend this recipe.
Wajid Shahzad
[email protected]This was my first time making filet of sole and it turned out great! The fish was flaky and the sauce was creamy and flavorful. I will definitely be making this again.
Angela Sanders
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and the end result was delicious.
Galactic Duck
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish cooks in minutes and the barley and vegetables can be cooked ahead of time. The sauce is also very easy to make.
Sadat Kato
[email protected]Wow!
Rida Jawad
[email protected]Overall, this was a good recipe. The fish was cooked well and the barley and vegetables were flavorful. The sauce was a bit too tangy for my taste, but that's just a personal preference.
Daniyal TLP Daniyal TLP
[email protected]I thought the dish was a bit bland. I would add more seasoning next time.
Eazy Deep
[email protected]This recipe is a keeper! I will definitely be making it again.
arbaz shaikh
[email protected]The fish was a little overcooked, but the barley and vegetables were perfect. The sauce was also very good.
Shafeeq baloch
[email protected]Yum!
RK SPIDEY
[email protected]This was a really easy recipe to follow and the end result was impressive. The fish was cooked perfectly and the barley and vegetables were cooked evenly. The mustard sauce was a great addition and added a nice kick to the dish.
Ashma Gurung
[email protected]I followed the recipe exactly and it turned out great! The fish was flaky and the sauce was creamy and flavorful. My family loved it!
Perpetual Chioma Ugwu
[email protected]This dish was absolutely delicious! The fish was cooked perfectly and the barley and vegetables were flavorful and tender. The grainy mustard sauce was the perfect finishing touch, adding a bit of tang and spice. I will definitely be making this agai