Sole in Herb Sauce

Ingredients

• •4 sole fillets
• •3 tbsp lemon juice
• •2 celery stalks
• •1 tomato
• •1 large bunch dill
• •1 tbsp margarine
• •3 tbsp olive oil
• •Salt, black pepper
• •150 ml beef stock
• •50 ml grape vinegar
• •2 tsp mint
• •Yogurt

Preparation

1. 1

   Wash and clean the fish, then season with salt, pepper and lemon juice.

2. 2

   Wash and peel the celery and cut into long thick strips.

3. 3

   Blanch the tomatoes, rinse in cold water, peel and seed them, then chop the flesh. Wash the dill; set a little aside and chop the rest.

4. 4

   For the sauce, mix the stock, vinegar and mint in a pot and simmer uncovered 10 minutes. Meanwhile fry the celery in margarine, add a little water and cook 10 more minutes. Add the chopped tomatoes. Season with salt, pepper and half the dill. Keep the celery warm.

5. 5

   Heat the oil in a pan and fry the fish fillets 5-6 minutes.

6. 6

   Season the sauce with salt and pepper, stir in yogurt and the rest of the dill. Serve the fish with the vegetables and sauce.