Honeycurrysolefillet Recipes

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-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE

Steps:

• Preheat the broiler.
• Grease a baking sheet.
• Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
• Season to taste with salt and pepper.
• Arrange the fillets on the prepared baking sheet.
• Drizzle with some of the flavored oil.
• If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
• If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
• Serve hot.

FILLETS OF SOLE PAVILLON

Steps:

• Preheat the oven to 400 degrees.
• Run the fingers lengthwise down the center of each fillet. There may be a tiny bone line at the end near the center base of each fillet. If there is, use a small paring knife and cut on either side of this boneline to remove it. Arrange the fillet halves skinned side up on a flat surface.
• Split each fillet down the center lengthwise.
• Rub the bottom of a baking dish with one teaspoon of the butter. Scatter the shallots over it. Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms. Sprinkle with salt and pepper.
• Fold each piece of fillet in half. Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes. Sprinkle with salt and pepper. Pour the wine over all. Cover closely with a round of wax paper.
• Place the baking dish on top of the stove and bring to the simmer.
• Place in the oven and bake five minutes.
• Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish. Cover with foil and keep warm.
• Bring the pan sauce with the mushroom slices to the boil. Add the fish stock. Cook down over high heat until reduced to about one and one-half cups. Stir in the veloute.
• Add three-quarters cup of the cream and bring to the boil. Cook, stirring, about five minutes. Off heat, swirl in the remaining two tablespoons of butter. Add the parsley.
• Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff. Beat in the egg yolk. Add six tablespoons of the whipped cream mixture to the sauce. Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
• Preheat the broiler to high.
• Spoon the sauce over the fish fillets. Place under the broiler and leave the door open. Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.

ROLLED FILLETS OF SOLE

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.