Veal, Sole, And Shrimp In Curry Sauce Recipe
Veal, Sole, And Shrimp In Curry Sauce is an amazingly delicious mouth watering side dish recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!
Ingredients
2 (3-ounce) veal scallops, pounded and cut into pieces 3 inches by 4 inches
4 ounces fillet of sole, cut into pieces 3 inches by 4 inches
4 ounces large shrimp, peeled, deveined, and split lengthwise
1/2 teaspoon salt
Pinch of white pepper
4 tablespoons Clarified Butter
2 teaspoons minced shallots
1/4 pound fresh mushrooms, cleaned and quartered
1/2 green bell pepper, thinly sliced
1/4 cup dark raisins
1/4 cup pine nuts
3/4 cup dry white wine
1 cup heavy cream
1 teaspoon curry powder
1/8 scant teaspoon cayenne pepper
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
Directions
Season veal, sole, and shrimp with salt and white pepper.
Melt 3 tablespoons clarified butter in heavy frying pan over medium-high heat.
Quickly saute the veal, then the sole, then the shrimp, until the veal is browned, the sole cooked through, and the shrimp pink.
Transfer them, when done, to an ovenproof platter.
Keep warm.
Add 1 more tablespoon clarified butter to the pan.
Saute shallots, mushrooms, bell pepper, raisins, and pine nuts for 2 to 3 minutes, until nuts are brown and bell peppers crisp but tender.
When done, set aside in their own dish.
Deglaze the frying pan with white wine.
Add cream, curry powder, cayenne pepper, and tarragon.
Bring to a boil, then reduce heat to low.
Simmer the sauce gently for about 5 minutes, stirring occasionally.
Season with additional salt and pepper if desired.
Pour the hot curry sauce over the veal, sole, and shrimp, then top with the vegetables, raisins, and nuts.
If necessary, reheat whole dish in a 350-degree oven for 3 to 4 minutes.
A side dish of white rice would be appropriate.
Melt 3 tablespoons clarified butter in heavy frying pan over medium-high heat.
Quickly saute the veal, then the sole, then the shrimp, until the veal is browned, the sole cooked through, and the shrimp pink.
Transfer them, when done, to an ovenproof platter.
Keep warm.
Add 1 more tablespoon clarified butter to the pan.
Saute shallots, mushrooms, bell pepper, raisins, and pine nuts for 2 to 3 minutes, until nuts are brown and bell peppers crisp but tender.
When done, set aside in their own dish.
Deglaze the frying pan with white wine.
Add cream, curry powder, cayenne pepper, and tarragon.
Bring to a boil, then reduce heat to low.
Simmer the sauce gently for about 5 minutes, stirring occasionally.
Season with additional salt and pepper if desired.
Pour the hot curry sauce over the veal, sole, and shrimp, then top with the vegetables, raisins, and nuts.
If necessary, reheat whole dish in a 350-degree oven for 3 to 4 minutes.
A side dish of white rice would be appropriate.
