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The Netherlands

Dover Sole Fillet with Curry Butter Sauce

The Netherlands

Ingredients( 4 servings )

  • 4 dover sole fillets (solea solea), 80 to 100 grams a piece
  • butter or olive oil to fry the sole fillets in
  • 8 cherry tomatoes
  • 120 grams of zucchini
  • 1 tablespoon of olive oil
  • some salt for seasoning

Mashed potatoes

  • 3 potatoes
  • 30 grams of butter
  • 50ml of milk or cream
  • salt and pepper to taste

Curry butter sauce

  • 100 grams of butter
  • 1 teaspoon of curry powder
  • 1 cup of cream (200ml)

Directions

1.

Cut a zucchini into small cubes and heat them up in 1 tablespoon of oil. Season with some salt.

Directions 1

2.

Heat the cherry tomatoes in a convection oven at 100 degrees Celsius (212 degrees Fahrenheit) until the skin bursts so it can be peeled off easily.

Directions 2

3.

Peel the potatoes and boil them from the water.

Directions 3

4.

Add the warm milk to the boiled potatoes, and mix them well. Add the butter, mix them well again. Season with salt and pepper.

Directions 4

5.

Cook the curry butter sauce.
Heat butter in a pan and add the curry before the oil changes colour. Add the cream and stir it well. Season with some salt.

Directions 5

6.

Dab the fillets dry with some absorbent paper and season with salt. Put butter or olive oil in a pre-heated pan. Fry the sole fillets brown on both sides, around 2 minutes for each side.

Directions 6

7.

Put the warm mashed potatoes on a plate and put the sole fillets on top. Finish with the curry butter, zucchini blocks and the cherry tomatoes.

Directions 7
The Netherlands
The NetherlandsThe Netherlands
The Netherlands is a country on the North Sea where fresh fish are often on the menu. In June 2013, Maruha Nichiro welcomed the Dutch company Seafood Connection (SC) to the Group. A pioneer of import and distribution in the Dutch frozen fish industry, SC has taken on an important role in the Maruha Nichiro group, with a strong and respected sales network in Europe and, increasingly, around the world.

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