Fillet of Brill with Banana and a Delicate Curry Sauce

Name: Fillet of Brill with Banana and a Delicate Curry Sauce
Ingredients: 4 X 150 g/5 oz fillets of brill; 1 tbsp oil; 1 banana; 50 g/2 oz mirepoix (carrot, onion, celery, leek, cut roughly into smallish dice); 1 small clove garlic, crushed; 1 tomato, finely diced; 15 g/½ oz desiccated coconut; 25 g/1 oz butter; 50 g/2 oz mirepoix (carrot, onion, celery, leek, cut roughly into smallish dice); 50 g/2 oz mirepoix (carrot, onion, celery, leek, cut roughly into smallish dice); 50 g/2 oz mirepoix (carrot, onion, celery, leek, cut roughly into smallish dice); 600 ml/1 pint fish stock; ½ banana, finely diced; 15 g/½ oz mango, finely diced; 25 g/1 oz tomato purée; 1 dessertsp curry powder

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is a delightful combination for a little-used fish. This recipe can also be used to the same effect with turbot or John Dory. The sauce really should be delicate, so even if you do like your curries hot, I would advise against having it too hot as the flavour of the fish will soon be lost.

Ingredients

4 X 150 g/5 oz fillets of brill
1 banana
1

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

To make the sauce, heat the oil in an ovenproof pan, add the mirepoix of vegetables and the garlic, cover with a lid and sweat until the vegetables start to soften. Add the tomato and the coconut, sweat for a further