Sole and Chard with Hollandaise Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings2
Interest GroupGourmet
Ingredients
| 1 pound Swiss chard, rinsed well and patted dry | ||
| 1 pound sole fillets, each about 1/4 inch thick, cut in serving-size pieces | ||
| Shallots | 2 Tablespoon, finley minced | |
| Hollandaise sauce | ||
Directions
Cut white stems of chard crosswise in 1/4-inch slices and spread out on a microwave-proof platter.
Cut leaves crosswise in thin strips; set aside.
Cover platter with heavy-duty plastic wrap and microwave on HIGH (100%) for 2 minutes.
Add leaves in a mound atop stems, re-cover, and microwave on HIGH (100%) for 2 minutes.
Pat fish dry; then place in a single layer atop steamed leaves, with thickest portions toward outside of platter.
Spread shallots evenly over fish.
Cover with heavy-duty plastic wrap and microwave on HIGH (100%) for 5 minutes, rotating each piece 1/2 turn after 3 minutes.
Let stand for 3 minutes; fish should flake readily when prodded in thickest portion with a fork.
While fish stands, prepare hollandaise sauce.
Drain and discard excess liquid from platter.
Spoon a few tablespoons of hollandaise sauce over each piece of fish; pass remaining sauce at the table.
Cut leaves crosswise in thin strips; set aside.
Cover platter with heavy-duty plastic wrap and microwave on HIGH (100%) for 2 minutes.
Add leaves in a mound atop stems, re-cover, and microwave on HIGH (100%) for 2 minutes.
Pat fish dry; then place in a single layer atop steamed leaves, with thickest portions toward outside of platter.
Spread shallots evenly over fish.
Cover with heavy-duty plastic wrap and microwave on HIGH (100%) for 5 minutes, rotating each piece 1/2 turn after 3 minutes.
Let stand for 3 minutes; fish should flake readily when prodded in thickest portion with a fork.
While fish stands, prepare hollandaise sauce.
Drain and discard excess liquid from platter.
Spoon a few tablespoons of hollandaise sauce over each piece of fish; pass remaining sauce at the table.
Chef
