Poached Fillet of Sole with Wild Rice
4 sole fillets, 1/4 inch thick
1 C cooked wild rice
1/2 C cilantro
1/4 C grated carrot
salt and pepper to taste
3/4 C white wine
4 T butter
3 limes, halved
Wash and pat the fillets dry. Combine wild rice, cilantro and carrot. Add salt
and pepper to taste. Lay fillets on work surface. Layer rice mixture
over entire fillet, 1/2 inch thick. Roll fillets end to end, jelly roll fashion.
Repeat with remaining fillets.
Place fillets in a skillet with lid. Add white wine and enough water to barely
cover the fish. Cover the skillet and poach gently (do not bring
liquid to a boil) for 5-10 minutes, being careful not to overcook. Remove
fillets from liquid carefully with a slotted spoon. Drain on paper towels
and cover with foil to keep warm.
Bring liquid to a rapid boil and reduce to 1/2 cup. Add butter and whisk to
incorporate. Squeeze the halved limes into the sauce. Taste after each
Addition. Sauce should be left tart, but not overpowering. Carefully transfer
fish and rice to serving plates. Spoon the sauce over the fillets and serve