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Almond Sole With Mint Sauce

American.Kitchen's picture
Ingredients
  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)
  Sole fillets 4
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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