Sole With Spinach And Curried Cashews Recipe
Sole With Spinach And Curried Cashews has a Grand taste.The Sour cream and Curry Powder gives the Sole With Spinach And Curried Cashews Thrilling taste. Must catch it
Ingredients
| 8 ounces sole fillets | ||
| Spinach | 2 Bunch (100gm), trimmed | |
| Cashews | 2 Tablespoon | |
| 1 lemon, juiced plus grated peel | ||
| Butter | 2 Tablespoon | |
| Onion | 1/2 , finely chopped | |
| Sour cream | 2 Tablespoon | |
| 1/4 teaspoon hot curry powder | ||
Directions
Preheat oven to warm.
Rinse fish, pat dry.
Finely chop 1 bunch spinach.
Remove stems and any large central ribs from the other bunch and arrange leaves on 2 plates.
In a heavy pan, melt 1 teaspoon butter over medium heat.
Stir in onion and cook for 2 to 3 minutes.
Add chopped spinach; cover and cook another 6 to 8 minutes until limp.
While it cooks, melt 1 to 2 teaspoons butter in saute pan, slide sole in, and sprinkle with 1 teaspoon grated lemon peel.
Cook for 3 to 4 minutes, turn fillets, and reduce heat to low.
When spinach is done, add 1 tablespoon or more lemon juice and sour cream; remove from heat.
When sole is done, slide onto fresh spinach and hold in warm oven.
In fish pan, cook cashews and curry powder for 2 to 3 minutes over high heat, stirring often.
Rinse fish, pat dry.
Finely chop 1 bunch spinach.
Remove stems and any large central ribs from the other bunch and arrange leaves on 2 plates.
In a heavy pan, melt 1 teaspoon butter over medium heat.
Stir in onion and cook for 2 to 3 minutes.
Add chopped spinach; cover and cook another 6 to 8 minutes until limp.
While it cooks, melt 1 to 2 teaspoons butter in saute pan, slide sole in, and sprinkle with 1 teaspoon grated lemon peel.
Cook for 3 to 4 minutes, turn fillets, and reduce heat to low.
When spinach is done, add 1 tablespoon or more lemon juice and sour cream; remove from heat.
When sole is done, slide onto fresh spinach and hold in warm oven.
In fish pan, cook cashews and curry powder for 2 to 3 minutes over high heat, stirring often.
Chef
