dover sole recipe with prawns, saffron curry, samphire and potato rosti скачать в хорошем качестве

dover sole recipe with prawns, saffron curry, samphire and potato rosti

this own dover sole recipe creation is a stunning dish combining several cuisines. Plump and firm dover sole fillets are poached and served with pan fried prawns on potato rosti's and a delicate seafood & saffron curry sauce. Enjoy, Igor & Ann, www.facebook.com/cannotstopcookingandbaking Dover sole fillets with prawns, rösti, samphire and saffron curry Recipe 4 Dover sole fillets (these were a from a 1kg/2lbs fish) 8 whole prawns 1 small carrot diced 2 shallots diced 1 cellery stalk diced ½ small fennel bulb diced 2 tomatoes diced 4 medium size floury potatoes 150gr /5oz samphire 150ml /5fl oz Nolly Prat dry vermouth 100ml/3.5fl oz double or full fat cream 4 cloves of garlic Pinch of saffron ¼ tsp madras curry ¼ tsp turmeric ½ tsp tomato puree ½ tsp harrissa paste Olive oil Butter Sea salt & pepper Method Take the dover sole out of the fridge a couple of hours before cooking. The fillets will be easier to roll up and they need to be poached from room temperature. Peel the shrimp but let 2 of them whole for presentation Fry the shrimp shells and heads in some olive oil in a hot saucepan until they are red. Add the dry vermouth to the shell and let it reduce by half Crush the garlic cloves and add them. Add water until the shells are covered Fillet the dover sole and chop up the head and bones and add to the seafood stock. Cover gain with water if needed. Simmer the stock for ½ half an hour Grate the peeled potatoes with a coarse grated Squeeze out the excess water and pan fry the rösti’s in some olive oil with a large knob of butter. Fry them both size for about 7 mins until golden brown. Cut the rösti in discs and keep warm in a preheated oven of 100c/210f Strain the seafood stock and bring back to the boil Season the dover sole fillets with salt & pepper. Roll them up and secure with a toothpick. Place the rolled fillets in a bowl and pour over the boiling seafood stock. Cover immediately with clingfilm or foodwrap and poach for 8mins. Carefully pour the stock from the bowls back in the saucepan. Cover the bowls with the fish parcels tight with the some alu foil. Add a pinch of saffron to the seafood stock and reduce by half. When the stock is reduced by half place the bowls with fish in the oven with the röstis. You are about 10mins from finishing now. Add the diced vegetables in some olive oil in saucepan over medium heat and add the curry, turmeric, harissa and tomato puree. Fry for about 5mins on medium heat. You don’t want to color the vegetables. Add the reduced seafood stock and 100ml of cream. Simmer for 10mins until slightly thickened and the vegetables are almost soft but you still want the to have a bit of bite. Check the sauce for seasoning. Pan fry the prawns quickly in a very hot frying pan with some olive oil. Sautee the samphire in some butter for about 4 mins. You are now ready to assemble the dish Add a ladle of sauce to a preheated plate Place the staked rostis in the middle of the food and top with the samphire and a fish fillet. Add the prawns and some diced tomato. Garnish as desired.