ingredients
serves 4
4 lemon sole fillets, each weighing about 6 ounce
1/2 small cucumber, sliced
4 lemon slices
4 tbsp dry white wine
sprigs of fresh dill, to garnish
potatoes and braised celery, to serve
for the yogurt hollandaise
1/4 pint low fat natural yogurt
1 tsp lemon juice
2 egg yolks
1 tsp Dijon mustard
salt and black pepper
method
1. Preheat the oven to 180°C/350°F/. Cut out four heart shapes from non-stick baking paper, each about 8 x 6 inch.
2. Place a sole fillet on one side of each paper heart. Arrange the cucumber and lemon slices on top of each fillet. Sprinkle with the wine and close the parcels by turning the edges of the paper and twisting to secure. Put on a baking tray and cook in the oven for 15 minutes.
3. Meanwhile make the hollandaise. Beat together the yogurt, lemon juice and egg yolks in a double boiler or bowl placed over a saucepan. Cook over simmering water, stirring for about 15 minutes, or until thickened. (The sauce will become thinner after 10 minutes, but will thicken again.)
4. Remove from the heat and stir in the mustard. Season to taste with salt and pepper. Open the fish parcels, garnish with a sprig of dill and serve accompanied with the sauce, new potatoes and braised celery.
more information
Make sure that the paper parcels are well sealed, so that none of the delicious juices can escape.
