Ingredients

Ingredients

  • 1 Cup California raisins
  • 2 Cups sliced leeks (about 4 whole), white and light green part only
  • 3 Tablespoons olive oil, divided
  • 1 package (about 1 ounce) hollandaise sauce mix
  • 1 Tablespoon heavy cream
  • 1/2 Teaspoon curry powder, divided
  • Salt and pepper; to taste
  • 4 sole fillets (3 to 4 ounces each)
  • Parsley sprigs; for garnish

Procedure

Plump raisins in boiling water to cover for 10 minutes; drain. Sauté leeks and raisins in 2 tablespoons olive oil until leeks are soft, about 5 minutes. Set aside; keep warm.

Prepare Hollandaise sauce mix according to package directions. Add heavy cream and 1/4 teaspoon curry powder; season to taste with salt and pepper. Cover and keep warm.

Heat remaining 1 tablespoon olive oil in heavy nonstick skillet over medium heat. Add sole fillets and cook, uncovered, about 2 minutes until browned. Gently turn fillets and cook 1 to 2 minutes more. Cook just until fish is opaque throughout. Season with salt and pepper.

To serve, divide and spoon leek-raisin mixture onto 4 serving plates and top with fillets and Hollandaise sauce mixture. Sprinkle with remaining curry powder and garnish with parsley sprigs.

Nutrition Facts Per Serving

Calories 380 (Calories from Fat 38%); Total Fat 17 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 85; Sodium 170; Potassium 904; Total Carbohydrate 35; Dietary Fiber 4; Sugars 28; Protein 26; Calcium 82; Iron 3;

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Did you know raisins are naturally low in sodium?