Recipe

Sole Le Duc Recipe


Sole Le Duc Recipe
The French approach fish with gentleness, so that no one ingredient over powers the fish. Sole Curry is just such a dish!

Mjcmcook

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Ingredients
  • 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
  1. In wide frying pan over medium heat, melt butter.
  2. 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)
  3. Gently lift fish from pan to serving dish.
  4. Place peppercorns in a small strainer, rinse with cold water and drain.
  5. Add to pan with lemon juice and whipping cream.
  6. Bring to a boil over high heat and cook, stirring, until shiny bubbles form (6 to 8 minutes)
  7. Drain any juice from fish into pan.
  8. Return fish to pan, shaking gently to mix with sauce, and heat through.
  9. Wonderful served with rice and a good... Chablis!....

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Comments


I can't say the name but it sure does sound delicious!


Sounds lovely. My husband and I love fish!


Yummmmmmoooo! Can't wait to try this one! Thanks so much for sharing!


I love this....;-)~ Jim


Lovely.


Now if I could just get some fillet of Sole!


This would make a lovely romantic candlelight dinner for me and my sweetie! 5!


Sounds very yummy


How great is this! 5 and saved and I hope you will accept my invite.


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.


Great post!


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