DEN: W. Christiansen's Fillets of Sole
Source of Recipe
Coq d'Or Restaurant in Copenhagen, Denmark
Recipe Introduction
This is Werner Christiansen's recipe from his restaurant in the beautiful city of Copenhagen, Denmark.
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon parsley -- chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
6 large fillets of sole
1/2 cup butter
2 teaspoons curry powder
1 teaspoon tomato puree
1 tablespoon chutney
6 slices pineapple -- preferably fresh
1/4 cup butter
3 tablespoons flour
1 cup fish stock
1 cup heavy cream
salt
pepper
Brown 1/2 cup butter in heavy skillet. Stir in lemon juice, parsley, salt, and pepper. Cook for 1 minute. Cook fish in butter mixture until golden brown and flaky. Do not overcook. Place fillets on large hot platter, overlapping slightly. Keep hot.
While fish is cooking, melt 1/2 cup butter in another skillet. Stir in curry powder, tomato puree, and chutney. Cook 3 minutes, stirring constantly. Saute pineapple in mixture until golden brown. Arrange pineapple slices around fish so that they overlap and keep hot.
Make sauce by melting 1/4 cup butter. Stir flour and cook, stirring constantly, for about 3 minutes. Do not let brown. Combine fish stock with cream and stir into botter-flour mixture. Cook over low heat until smooth and thickened. Season to taste with salt and pepper. Pour sauce over fish and serve with tiny boiled potatoes.
Serves 6
Categories: Fish, Danish
Source: The Art of Danish Cooking, by Nika Standen Hazelton
Recipe from the files of Judi Mae Phelps
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