fillet of sole curry

[Mancook]

1 ½ kilo sole or flounders’ fillets
1 tbsp flour
1 can mushroom 4 oz
1 small onion, chopped
1 ½ tsp curry powder
1/8 tsp pepper
1 cup whine wine
¾ cup milk
¾ tsp salt
6 tbsp butter

Melt 3 tbsp butter, ad onions, salt pepper, curry, and 1/5 cup of wine. Cook fillets in this mixture for over 2 to 3 minutes. Pour the fish in a large casserole and put the rest of liquid over it.

Melt the remaining butter, add flour, and stir until blended; remove from heat. Gradually add milk and the remaining wine. Continue cooking, stirring constantly, until slightly thick. Add mushrooms and pour over the fish. Cover bake at 350 degrees for 20 minutes. Serves 6 people.

[Benton Tarantella]

That's quite interesting. I sould try it sometime... :) I have a different recipe of fillet of sole curry from the cook book my grandmother published.

Ingredients:
1/3 cup liquid honey
1/4 cup Dijon mustard
1 tablespoon curry powder
1/4 cup melted butter
4 thick fresh sole fillets
cilantro
roasted almonds
Directions:
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.

[Mancook]

I think that it depends on what country we are in and also the available ingredients that we have. I never know that there are different ways to cook this recipe before.

It’s nice to know that your grandmother is a book publisher!