Entrees

Steamed Sole with Fennel and Leeks

Makes 2 servings

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Steamed Sole with Fennel and Leeks

Makes 2 servings

A nice, light one-pot dish, perfect
as a weeknight meal.

Nutritional information per serving: Calories 207 (20% from fat)
carb. 20g
pro. 17g
fat 5g
sat. fat 1g
chol. 51mg
sod. 706mg
calc. 19mg
fiber 0g
  1. Steamed Sole with Fennel and Leeks-1
  1. Steamed Sole with Fennel and Leeks-1

Ingredients

  • 1teaspoon olive oil
  • 1medium leek trimmed, washed well and sliced, (dark green parts reserved for other use)
  • 1small shallot, peeled and sliced
  • 1fennel bulb, cut into ¼-inch vertical slices
  • 2garlic cloves, peeled and crushed
  • 2fresh thyme sprigs
  • ½cup dry white wine
  • ½cup water
  • 2sole or flounder fillets, about ½ pound
  • ¼teaspoon kosher salt
  • ½teaspoon freshly ground black pepper
  • lemon wedges for serving

Preparation

  1. 1.Put the oil into the cooking pot of the Multicooker and set to Brown/Sauté on 350°F. When unit is preheated, add the leek, shallot, fennel, garlic and thyme. Sauté vegetables until soft and slightly golden, about 15 to 20 minutes. Reduce temperature to 300°F to avoid any burning. Stir occasionally.
  2. 2.Once all vegetables are soft, add the wine and water and increase temperature to 350°F to bring to a boil. Season the fish fillets with the salt and pepper.
  3. 3.Once liquid comes to a boil place the fish fillets on the steaming rack and then carefully put into the pot and cover. Set unit to Steam and steam for about 5 minutes, until fish is completely cooked through.
  4. 4.Adjust seasoning to taste. Serve fish and vegetables with plenty of lemon wedges.

This recipe was prepared with

4 Quart 3-in-1 Cook Central Multicooker

4 Quart 3-in-1 Cook Central Multicooker

$129.95

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