Recipe: Pan-Seared Alaska Sole with California Raisin Mousseline

PAN-SEARED ALASKA SOLE WITH
CALIFORNIA RAISIN MOUSSELINE

1 cup California raisins
2 cups sliced leeks (about 4 whole), white and light green parts only
3 tablespoons olive oil, divided
1 package (about 1 ounce) hollandaise sauce mix
1 tablespoon heavy cream
1/2 teaspoon curry powder, divided
Salt and pepper
4 Alaska sole fillets (3 to 4 ounces each)
Parsley sprigs, for garnish

Soak raisins in warm water 10 minutes; drain. Saute leeks and raisins in 2 tablespoons olive oil until leeks are soft, about 5 minutes. Set aside and keep warm.

Prepare hollandaise sauce mix according to package directions. Add heavy cream and 1/4 teaspoon curry powder; season to taste with salt and pepper. Cover and keep warm.

Heat heavy nonstick skillet over medium heat. Add remaining olive oil and sole fillets to pan and cook, uncovered, about 2 minutes, until browned. Gently turn fillets and cook 1 to 2 minutes more, just until fish is opaque throughout. Season fillets with salt and pepper.

To serve, place leeks on serving plate and top with fillets and sauce. Sprinkle with remaining curry powder and garnish with parsley sprigs.

Makes 4 servings
Sources: Alaska Seafood Marketing Institute and California Raisin Marketing Board