Sole with Satay Sauce Recipes

Ingredients :

25g / 1 oz butter

1 shallot, very finely chopped

1 tbsp chopped chives

1 tbsp chopped tarragon

1 tbsp chopped parsley

grated rind of 1/2 lemon

8 Dover or lemon sole fillets

1 egg, beaten

4-5 tbsp fresh breadcrumbs

vegetable oil, for deep-frying

lime or lemon wedges, to garnish

Satay Sauce:

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

2 garlic cloves, crushed

125g / 4 oz crunchy peanut butter

1 tsp dark soft brown sugar

2 fresh green chilies, deseeded and finely chopped

150g / 5 oz creamed coconut, dissolved in 450ml / 3/4 pint hot water

3 tbsp lemon or lime juice

First make the satay sauce: heat a wok or heavy-based frying pan, add the coriander, cumin and fennel seeds and dry-fry, stirring constantly, for 2 minutes. Add the garlic, peanut butter, sugar, chilies and coconut milk, stir well and cook over a low heat for 7-8 minutes. Stir in the lemon or lime juice, set aside and keep warm.

Melt the butter in a pan, add the shallot and cook for 1 minute. Stir in the herbs and lemon rind. Cool slightly, then divide between the fish. Roll up each fillet and secure with wooden cocktail sticks. Heat the oil to 180-190C (350-375F) or until a cube of bread browns in 30 seconds. Dip each fillet in the beaten egg, then coat in the breadcrumbs. Deep-fry for 4-5 minutes until golden. Drain on kitchen paper and arrange on a warmed serving dish. Serve with the satay sauce and lime or lemon wedges.

Serves 4

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