This mouthwatering dish of Sole with Mussels has a coconut milk, curry powder, ginger, shallot, tomato and white wine sauce. Fresh tasting and fabulous!
Ingreadient :
4 x sole fillets
50g butter
1 tbs olive oil
Salt and pepper
Sauce
1 x 5cm ginger, sliced
1 shallot sliced
100ml white wine
1 tbs curry powder
300ml coconut milk
500g fresh mussels, cleaned
1 lime juice only
2 large tomatoes, concassed
Direction :
Heat a large fry pan until hot.
Add ½ the butter and oil and when foaming, add the sole. Season. Cook for 2 to 3 minutes then flip over and place onto a warm plate.
To make the mussel sauce, pop the ginger, shallot, wine and mussels in a pan with a lid and cook for 3 to 4 minutes.
Drain into a bowl and pick most of the mussels out of the shells. Pop the cooking liquor into a pan, reduce by half, add the coconut milk and curry powder, bring to the boil and then reduce by half.
Add the coriander, the tomatoes and the mussel meat and a few mussels with shells. To finish, squeeze over the lime juice, then pop the fish onto plates and spoon over the sauce.
Garnish with coriander oil and micro coriander if desired and top with the sole.