Sole, flounder, or other mild white fish
fillets, are poached in chicken broth and served with a simple
lemon-dill sauce.
Poached Sole with
Dill Sauce
- 1 3/4 cup chicken broth
- 6 sole or flounder fillets (about 1 1/2
pounds)
- 3 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons snipped fresh dill (or 1
tablespoon dried dill weed)
- In skillet, over medium-high heat, heat
1 1/4 cups chicken broth to a boil; reduce heat. Add fish; cover
and simmer 2 to 3 minutes or until fish flakes easily with a
fork. Carefully remove fish with slotted spoon to heated serving
platter.
- Meanwhile, in small saucepan, blend remaining
1/2 cup broth and lemon juice into cornstarch. Cook over medium-high
heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute; stir in dill.
- To serve, spoon sauce over fish. Garnish
as desired.
Makes 6 servings.
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