Filet of Sole on Barley and Veg with Grainy Mustard Sauce

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 servings
Save Recipe


Barley and Vegetable Brunoise:

3 tablespoons butter, plus more for sauteing vegetables

1 cup barley

3 cups lobster stock

Olive oil, for sauteing vegetables

1 onion, diced

1 carrot, diced

1 red pepper, diced

1 zucchini, diced

1 celery stalk, diced

1 clove garlic, minced

1/2 cup minced fresh chives

Salt and freshly ground black pepper

Mustard Sauce:

1 shallot, minced

2 tablespoons caper, minced

2 cups lobster stock

2 tablespoons coarse grain mustard

2 tablespoons butter

Salt and freshly ground black pepper

Filet of Sole:

4 sole filets

2 tablespoons olive oil

Salt and freshly ground black pepper


  1. For the barley and brunoise vegetables:
  2. In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.
  3. In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.
  4. For the mustard sauce:
  5. Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.
  6. For the sole filets:
  7. Preheat the oven to 350 degrees F.
  8. Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.
  9. When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Flounder and Vegetable Parcels

Spring Vegetable Bagna Cauda

Loin of Monkfish with Vegetable Ragout

Barley Risotto with Roasted Winter Vegetables

Seared Skate with Baby Root Vegetables and Sauce Grenobloise

Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli

Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon

Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad