That guy's got sole

1 servings

Ingredients

Quantity Ingredient
225 grams Plain flour
1 teaspoon Baking powder
50 grams Bulgarian kashkaval cheese or substitute
; with Gruyere or Parmesan
1 tablespoon Greek yoghurt
300 millilitres Milk
6 Eggs
1 bunch Wild rocket; 1/4 chopped
Sunflower oil
3½ tablespoon Olive oil
1½ Shallots; 1 chopped
1 teaspoon Tabasco
1½ Lemons; juice of
200 grams Butter
2 teaspoons Ground cumin
2 teaspoons Turmeric
150 millilitres Dry white wine
1 Sweet potato; peeled and chopped
150 millilitres Double cream
1 bunch Coriander; large stalks
; removed
2 tablespoons Finely chopped coriander
1 Lime; juice of
1 Whole lemon sole; filleted, skin on
Seasoned flour
Salt and pepper

Directions

Preheat oven to 220c/425f/Gas 7.

1 Put the flour, baking powder and cheese in a bowl and mix together. In a separate bowl mix the yoghurt, milk, 2 eggs and chopped rocket.

2 Make a well in the flour and pour in the liquid. Mix together until the mixture is dropping consistency. Add more milk if necessary. Lightly oil a muffin tin, fill each with the mixture and bake in the oven for 12-15 minutes or until risen and golden.

3 Cook 4 eggs in boiling water for 4-5 minutes. Cool in a bowl of cold water. In a small frying pan heat ½ tbsp olive oil and add the chopped shallot and ½ tsp tabasco.

4 In a bowl put the rocket and add 2 tbsps olive oil and juice of ½ lemon. Season and put on a plate. Peel the eggs, put whole onto the plate and cut in half. Pour over the shallot dressing and serve with the muffins.

5 In a deep pan put 50g/2oz butter and add the cumin, turmeric, white wine and the sweet potato. Cover and cook until the potato is tender. Add the double cream, season, bring to the boil and simmer for two minutes. Stir in the coriander. Keep warm.

6 In a blender put 110g/4oz butter, chopped coriander, ½ tsp tabasco, juice of 1 lemon, lime juice and ½ shallot. Season and blend until combined. Keep to one side.

7 Heat 1 tbsp oil and 25g/1oz butter in a frying pan, coat the fish in the seasoned flour and fry on both sides for two minutes. Put the potatoes on a plate and lay the fish on top. Serve with the flavoured butter.

Converted by MC_Buster.

NOTES : Chef - Lesley Waters

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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