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Categories:
nonfat yogurt celery juice sugar salt freshly ground pepper celery juice sole fillets celery watercress celery lemon juice salt
Viewed: 32 - Published at: 7 years agoIngredients
- 3/4 cup plain nonfat yogurt
- 5 tablespoons celery juice (see recipe)
- 1/4 teaspoon sugar
- 1 teaspoon salt
- Freshly ground pepper to taste
- 3 1/2 cups celery juice
- 4 small sole fillets, split down the center
- 1 cup celery leaves, cut across into thin strips
- 1 cup stemmed watercress
- 4 ribs celery, thinly sliced
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper to taste
Method
- For the sauce, line a sieve with cheesecloth and place over a bowl.
- Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid.
- Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth.
- Whisk in the remaining ingredients and set aside.
- For the sole, roll up each piece of sole lengthwise and secure with a toothpick.
- Place the celery juice in a large saucepan and bring to a simmer.
- Adjust the heat so that the liquid is at a slow simmer.
- Add the sole fillets and poach until cooked through, about 8 minutes.
- Carefully remove the fillets from the liquid.
- Toss together the garnish ingredients.
- Spoon some of the sauce in the center of each of 4 plates.
- Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate.
- Arrange the garnish mixture in a circle around the sauce and serve immediately.
