Sole Dijonnaise with cauliflower purée
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  • Easy to do
  • Kid approved
préparation
10minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
10minutes
cuisson
20minutes
servings
4
type of dish
Main course
Sole Dijonnaise with cauliflower purée
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Kid approved
préparation
10minutes
cuisson
20minutes
servings
4
type of dish
Main course
préparation
10minutes
cuisson
20minutes
servings
4
type of dish
Main course
ingredient
  • 60 ml breadcrumbs
  • 60 ml sesame seeds
  • 30 ml parsley , fresh, chopped
  • 45 ml plain yogurt
  • 15 ml dijon mustard
  • 4 sole fillets , about 150 g each
  • Cauliflower purée
  • 30 ml butter
  • 1/2 white onion(s) , chopped
  • 1 cauliflower , separated into florets
  • 60 ml milk
  • To taste, salt and pepper
  • 60 ml breadcrumbs
  • 60 ml sesame seeds
  • 30 ml parsley , fresh, chopped
  • 45 ml plain yogurt
  • 15 ml dijon mustard
  • 4 sole fillets , about 150 g each
  • Cauliflower purée
  • 30 ml butter
  • 1/2 white onion(s) , chopped
  • 1 cauliflower , separated into florets
  • 60 ml milk
  • To taste, salt and pepper
prep time
  1. Preheat oven to 230°C (450°F).
  2. Mix breadcrumbs, sesame seeds, and parsley in a bowl. In a separate bowl, combine yogurt and Dijon mustard.
  3. Place sole fillets on a baking sheet. Brush fillets with Dijon-yogurt blend.
  4. Sprinkle fillets with breadcrumb mixture. Bake fish in the oven for 8 minutes, or until opaque.
Cauliflower purée
  1. Melt 15 mL (1 tbsp.) of butter in a skillet over medium heat and fry the onion.
  2. Cook cauliflower in a saucepan of boiling water for 10 minutes and then drain.
  3. Purée the cauliflower, onion, remaining butter, milk, salt, and pepper in a food processor.
  4. Serve fish fillets alongside cauliflower purée and Spring Mix salad.