Pan-Seared Sole with California Raisin Mousseline
- 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
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 (38% from fat); Total Fat 17g (sat 4g, mono 9g, poly 2g, trans 0g ); Cholesterol 85mg; Protein 26g; Carbohydrate 35g; (Dietary Fiber 4g; Sugars 28g; ); Iron 3mg; Sodium 170mg; Calcium 82mg; Potassium 904mg
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