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Fillet of Sole East Indian

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  Sole fillets 1 Pound
  Melted sweet butter 2 Tablespoon
  Curry powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Limes 2 , rinded and juiced
  Dry white wine 1⁄2 Cup (8 tbs)
For sauce
  Sweet butter 2 Tablespoon
  Mushrooms 20 Medium, thinly sliced
  Shallot 1 , finely chopped
  All purpose flour 2 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Light cream/Table cream 1⁄4 Cup (4 tbs)

1. In a bowl, combine melted butter, curry powder, cumin, salt, pepper, lime rind and juice. Dip sole fillets into butter mixture.
2. Place sole in a large skillet. Pour wine over sole. Bring to a boil, reduce heat, and poach gently for 5 minutes, or until fish flakes easily with a fork.
3. Place sole in a shallow baking dish in a single layer. Reserve poaching liquid; set aside.
4. Preheat oven to 350°F (180°C).
5. Melt butter in a saucepan; add mushrooms and shallots; saute about 2 minutes.
6. Stir in flour and mustard. Whisk in milk, cream and 1/2 cup (125 ml) poaching liquid. Cook, stirring, over medium heat about 5 minutes, until thickened.
7. Pour over sole. Bake for 20 minutes, until sauce is bubbly.
Garnish with lime slices and chopped chives.

Recipe Summary

Main Dish

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Fillet Of Sole East Indian Recipe