Almond Sole With Mint Sauce
|Butter||45 Milliliter (3 Tablespoon)|
|Mint stems||3 , leaves coarsely chopped (Use Fresh)|
|Shallot||1 , chopped|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Flour||55 Milliliter (3 1/2 Tablespoons)|
|Hot milk||500 Milliliter (2 Cups)|
|Water||375 Milliliter (1 1/2 Cups)|
|Melted butter||15 Milliliter (1 Tablespoon)|
|Onion||1 , thinly sliced|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Slivered almonds||60 Milliliter (4 Tablespoon)|
|Lemon||1⁄2 , juiced|
Place 3 tbsp (45 ml) butter and mint in saucepan.
Melt over medium heat.
Add shallot and curry powder; cook 1 minute over medium heat.
Mix in flour with wooden spoon and cook 2 minutes over low heat.
Pour in milk and whisk until well incorporated; season to taste.
Cook sauce 7 to 8 minutes over low heat.
Meanwhile, roll filets (do not tie) and set in large frying pan.
Add water, melted butter, onion, parsley, lemon juice, salt and pepper.
Cover and bring to boil.
Turn fish rolls over; continue cooking 2 to 3 minutes over low heat, covered.
Transfer fish rolls to scallop shells.
Top with mint sauce, sprinkle with slivered almonds and broil in oven until lightly browned.