World Food and Wine
what people eat and drink worldwide

Sole with leeks and wild rice

This sole with leeks can be an appetizer, part of a three course plus dessert dinner or a main course on its own right.

Ingredients

2 T rice (wild rice)
2 leek (washed, one leek sliced, one cut into thin strips)
3⁄4 c broth (fish stock)
3⁄4 c crème fraîche
3⁄4 c wine (white wine)
1 T herbs (parsley, chives, your choice)
2 fish (Dover sole, about 1 1/2 lb each, filleted)
1 1⁄2 T butter
  seasoning (salt and white pepper to taste)

Instructions

The fish

  1. Heat the fish stock in a pan large enough to hold the fish fillets. Place the fillets in the pan, cover, and poach the sole fillets in the fish stock until done, about 6-8 minutes.

Garnish

  1. Cook the wild rice following the package instructions.
  2. Heat 1 Tbs butter in a pan. cook the leek slices. Deep fry the thin leek strips until crispy.

Sauce

  1. Simmer wine, and creme fraiche in a pan until there is 1/3 of the liquid to make the sauce. Mix in 1/2 Tbs butter and the herbs. Season with salt and pepper.

The plate

  1. Distribute the wild rice among four plates, lay the fish and fried leek strips on top. Place the sliced leek and the sauce around.
Total time
40 minutes
Cooking time
25
Preparation time
15
Yield
4 servings

Notes

Amounts have been calculated to serve sole with leeks as an appetizer or as a light meal. Cook a little more leek and  add 3-4 Tbs more of wild rice, if you are going to serve this recipe as a main course.

Source

International cuisine

moderate, poach
fish & seafood, dinner, entertaining
International food recipes
Food in the World