Ingredients:

1 c. California raisins
2 c. sliced leeks (about 4 whole), white and light green parts only
3 T. olive oil, divided
1 package (about 1 oz.) hollandaise sauce mix1 T. heavy cream
1/2 t. curry powder, divided
Salt and pepper
4 Alaska sole fillets (3 to 4 ounces each)
Parsley sprigs, for garnish

Instructions:

Soak raisins in warm water 10 minutes; drain. Sauté 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.

All materials are courtesy of Alaska Seafood Marketing Institute and California Raisin Marketing Board.

This farm news was published in the May 17, 2006 issue of Farm World.