Recipe
Sole Le Duc Recipe
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Mjcmcook / All my dishes 1 year, 6 months ago
The French approach fish with gentleness, so that no one ingredient over powers the fish.
Sole Curry is just such a dish!
Prep:10m Cook:15m Servings:6
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 Mjcmcook |
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Fans
- 4 tbsp butter
- 3 Tbsp minced shallots or green onion
- 3/4 tsp.curry powder
- 2 pounds sole fillets, cut crosswise into 1 1/2 wide strips
- 1 Tbsp canned green peppercorns, drained
- 1 Tbsp lemon juice
- 1 cup whipping cream
- salt to taste
Directions
- In wide frying pan over medium heat, melt butter.
- Add shallots, curry,and fish; cook over high heat, shaking pan or pushing fish with a wide spatula to turn(taking care not to break up fish)until fish flakes readily when prodded in thickest portion with a fork(3 to 5 minutes)
- Gently lift fish from pan to serving dish.
- Place peppercorns in a small strainer, rinse with cold water and drain.
- Add to pan with lemon juice and whipping cream.
- Bring to a boil over high heat and cook, stirring, until shiny bubbles form (6 to 8 minutes)
- Drain any juice from fish into pan.
- Return fish to pan, shaking gently to mix with sauce, and heat through.
- Wonderful served with rice and a good... Chablis!....
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bluewaterandsand 1 year, 6 months ago said:
I can't say the name but it sure does sound delicious!
chihuahua 1 year, 6 months ago said:
Sounds lovely. My husband and I love fish!
waterlily 1 year, 6 months ago said:
Yummmmmmoooo! Can't wait to try this one! Thanks so much for sharing!
jimrug1 1 year, 6 months ago said:
I love this....;-)~ Jim
jenniferbyrdez 1 year, 6 months ago said:
Lovely.
mystic_river1 1 year, 1 month ago said:
Now if I could just get some fillet of Sole!
itsjustjuwah 1 year ago said:
This would make a lovely romantic candlelight dinner for me and my sweetie! 5!
choclytcandy 11 months, 1 week ago said:
Sounds very yummy
victoriaregina 6 months, 1 week ago said:
How great is this! 5 and saved and I hope you will accept my invite.
jeef_boner 4 months, 4 weeks ago said:
This is a variation on my standard steak/peppercorn recipe, which I'll have to put up here one day! Can one of you remind me if i don't do it soon?!
I'd add a measure of brandy, flamed, to the pan, before the cream, then it would be perfect.
Also, rather than a chablis I'd serve with a good New Zealand Sauvignon Blanc, preferebaly from the Marlborough region. Crisper, drier, and overall a better match, although I do love dry French Chardonnay (unoaked) too.
valinkenmore 2 weeks, 2 days ago said:
Great post!