Honey Curry Ginger Sole Recipes

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

HONEY CURRY SOLE FILLET

Steps:

• oven preheated 350F degrees.
• combine honey, mustard, curry,& butter in small bowl; mix well.
• lightly butter shallow baker; add sole fillets, slightly overlapping is good.
• Top side up.
• pour curry sauce on top; bake (uncovered) for 15-20 minutes.
• serve warm, with cilantro and roasted almond pieces on top.
• MM!

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil.
• Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
• Bring to a boil, stirring constantly.
• Remove from heat, and set aside.
• Turn chicken over, breast side up and drain the drippings from the roasting pan.
• Arrange the potatoes, carrots, mushrooms, and apples around the chicken.
• Drizzle the chicken and vegetables with the honey mixture.
• Continue roasting 20 minutes, or until the glaze has browned.
• The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

SOLE FILLETS IN CREAM SAUCE

Steps:

• butter a frying pan, place filets in frying pan and season with salt and pepper.
• add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat.
• as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes.
• remove fish and vegetables from pan and keep hot.
• return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes.
• stir in heavy cream and contnue cooking 3 minutes over high heat.
• pour sauce over filets and serve.

CURRIED HONEY MUSTARD CHICKEN

Steps:

• In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).