This Sole with Dill Sauce is an elegant dish that brings together the tender, mild flavor of sole (морски език in Bulgarian) with a beautiful vegetable tower featuring layers of zucchini, eggplant, and tomato. The dish is elevated with a rich egg and mustard sauce, creating a visually stunning and flavorful meal perfect for a special dinner or a gourmet treat.
Preparation Time
- Prep time: 40 minutes
- Cook time: 35 minutes
- Total time: 75 minutes
Ingredients (for four people)
For the Sole
- 4 Sole whole fish, or one large sole fish
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Lemon wedges for serving
For the Dill Sauce
- 1/2 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Vegetable Tower
- 1 medium zucchini, sliced into rounds
- 1 medium eggplant, sliced into rounds
- 2 medium tomatoes, sliced into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Egg-Mustard Sauce
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 1/4 cup vegetable broth or water
- 1 teaspoon lemon juice
- Salt and pepper to taste
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Vegetable Tower
Preheat your oven to 400°F (200°C). Arrange the zucchini, eggplant, and tomato slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until the vegetables are tender and slightly golden. Once done, remove from the oven and set aside. You will stack these into a tower during assembly.
Step 2: Cook the Sole
While the vegetables are roasting, season the sole fish with salt and pepper—heat olive oil and butter in a large skillet over medium-high heat. Place the fish in the skillet and cook on each side for 3-4 minutes until it is opaque and flakes easily with a fork. Remove from heat and set aside, keeping the fish warm.
Step 3: Make the Dill Sauce
Combine the heavy cream, Dijon mustard, lemon juice, and fresh dill in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes—season with salt and pepper to taste. Keep warm until ready to serve.
Step 4: Prepare the Egg-Mustard Sauce
Whisk together the egg yolks, Dijon mustard, and lemon juice in a small bowl. Slowly drizzle in the olive oil while continuing to whisk, forming a creamy emulsion. Gradually whisk in the vegetable broth (or water) until the sauce reaches a smooth, pourable consistency—season with salt and pepper. Set aside.
Step 5: Assemble the Dish
To create the vegetable tower, alternate layers of roasted zucchini, eggplant, and tomato, stacking them neatly in a tower shape on each plate. Drizzle the egg-mustard sauce generously over the top of each tower.
Next, place the sole fish alongside the vegetable tower on each plate. Spoon the warm dill sauce over the fish and garnish with fresh dill sprigs or a lemon wedge. If the sole fish is bigger, you can try filling it by following our guide to filleting a flat fish here.
Tips and Tricks
- Perfectly Cooked Sole: Cook the sole until just opaque and flaky. Avoid overcooking; the delicate fish can dry if left too long on the heat.
- Vegetable Tower Variations: Feel free to add other vegetables, such as roasted bell peppers or mushrooms, for more layers and flavors in your tower.
- Rich Sauce: Reduce the broth added to the egg-mustard sauce for a thicker consistency, or whisk in an additional egg yolk for extra richness.
Serving Suggestions
- Serve with Mashed Potatoes: For a more filling meal, serve the sole and vegetable tower with creamy mashed potatoes on the side.
- Crusty Bread: Pair with a slice of crusty bread to soak up the extra dill sauce and egg-mustard sauce.
Wine Pairing
- General Wine Suggestion: A crisp Sauvignon Blanc or Chablis pairs well with the sauces’ richness and the sole’s light flavor.
- Bulgarian Wine: A light Riesling or Dimyat from Bulgaria would complement the flavors of the fish and the creamy sauces.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Protein: 35g
- Fat: 35g
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 6g
- Cholesterol: 220 mg
- Sodium: 380 mg
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free as long as all ingredients (like the mustard and broth) are certified gluten-free.
- Dairy-Free: To make the dish dairy-free, substitute the heavy cream with coconut cream or a plant-based alternative and omit the butter when cooking the fish.
About the Sole with Dill Sauce and Vegetable Tower
This Sole with Dill Sauce and Vegetable Tower is a gourmet dish that combines tender fish, roasted vegetables, and two luscious sauces. The dill sauce adds a tangy herbaceous note to the sole, while the egg-mustard sauce brings a rich and creamy finish to the vegetable tower. The result is an elegant and balanced meal perfect for any special occasion or dinner party.
Cultural Context
Sole fish, known as морски език in Bulgarian, is prized for its delicate flavor and tender texture. This dish draws inspiration from classic European cuisine, where fish is often served with creamy sauces and seasonal vegetables. The vegetable tower provides a modern, artistic touch to the plate, while the egg-mustard sauce adds a unique richness, reflecting the refined flavors often found in French-inspired dishes.
