Filet of Sole on Barley and Veg with Grainy Mustard Sauce

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: Dans La Rue
TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

BARLEY AND VEGETABLE BRUNOISE:
  • 3 tablespoons butter, plus more for sauteing vegetables
  • 1 cup barley
  • 3 cups lobster stock
  • Olive oil, for sauteing vegetables
  • 1 onion, diced
  • 1 carrot, diced
MUSTARD SAUCE:
  • 1 shallot, minced
  • 2 tablespoons caper, minced
  • 2 cups lobster stock
  • 2 tablespoons coarse grain mustard
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
FILET OF SOLE:
  • 4 sole filets
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
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Directions

For the barley and brunoise vegetables:
In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.

In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.

For the mustard sauce:
Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.

For the sole filets:
Preheat the oven to 350 degrees F.

Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.

When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive.

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  • on October 02, 2013

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    This mustard sauce recipe is great. I added a little honey to cut out some of the saltiness, and it was awesome.

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  • on August 26, 2012

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    For some reason, it seemed that the veggies were too much for the amount of barley I cooked so I didn't add all the veggies into the recipe. I also thought that the barley part of the recipe was insipid while the mustard sauce was salty. But once I put all three parts together, it was fantastic. It just goes to show that the whole is much more than the sum of the parts. Had some leftover barley the next day with the extra leftover veggies as a side dish.

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  • on June 14, 2012

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    both my husband and I enjoyed this recipe....lots of dirty pans but worth it. The Mustard Sauce is excellent for fish. Nice presentation..will make the barley and veggie dish instead of rice or potatoes. Thanks Chuck

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