Poached Fillet Of Sole In Celery Sauce

Ingredients

The sauce:

• ¾ cup plain nonfat yogurt
• 5 tablespoons celery juice (see recipe)
• ¼ teaspoon sugar
• 1 teaspoon salt
• Freshly ground pepper to taste

The sole:

• 3 ½ cups celery juice
• 4 small sole fillets, split down the center

The garnish:

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    138 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 18 grams protein; 52 milligrams cholesterol; 1088 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

4 hours 15 minutes