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.
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bunnyfun Bunny
[email protected]This dish looks delicious!
Shiva Shiva
[email protected]I can't wait to try this recipe!
Hasnain Blouch
[email protected]This recipe is a keeper!
Mario Mendez
[email protected]I would definitely make this dish again.
Gta5 Mission completer
[email protected]This dish is a great way to get your kids to eat fish.
Shreenjuuu
[email protected]The sauce was a bit too tangy for my taste.
Allens Family
[email protected]I would have liked more vegetables in this dish.
Shaleeza Singh
[email protected]This dish is perfect for a light summer meal.
Ola Mid3
[email protected]I'm not a big fan of sole, but I loved this dish.
Zamu Gacl
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Stephanie Wright
[email protected]I had a hard time finding barley at my local grocery store.
Enaya Khan
[email protected]The fish was overcooked and the sauce was too runny.
Rachel Flores
[email protected]This dish was a bit too bland for my taste.
Paudyal Aa de tyaa
[email protected]I would definitely recommend this recipe to anyone who loves fish.
Meezy Mhula
[email protected]This dish is easy to make and it's perfect for a weeknight meal.
Robert Lewandowski
[email protected]I love the combination of flavors in this dish. The fish is delicate, the vegetables are hearty, and the sauce is tangy and flavorful.
Farhan Imtiaz
[email protected]This recipe is a great way to use up leftover fish. I had some cooked sole in the fridge and it worked perfectly in this dish.
Rom Guragai
[email protected]I've made this dish several times and it's always a hit with my family and friends. The fish is always flaky and tender, and the sauce is creamy and flavorful.
Glesil Straussiana
[email protected]This dish was a delightful surprise! The sole was cooked to perfection, and the barley and vegetables were a great accompaniment. The grainy mustard sauce was the perfect finishing touch.