Fillets of Fish with Soft Roe Sauce and Cashew Nuts

Name: Fillets of Fish with Soft Roe Sauce and Cashew Nuts
Ingredients: ½ pint (300 ml) milk; 2 oz (50 g) desiccated coconut; a good blob of butter; 6 oz (150 g) soft herring roes (fresh or tinned); 1 tablespoon (15 ml spoon) lemon juice; 2 oz (50 g) plain cashew nuts; 4 blades mace; 1-2 dried red chillies, broken up roughly; 2 lb (900 g) cod or whiting fillets; 2 lb (900 g) cod or whiting fillets

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

In this dish the fish is cooked in mild coconut milk, and just a zest of mace and chilli, and then served under the creamy blanket of a sauce made with soft herring roes topped with golden cashew nuts. I hope this gives an idea of how good it tastes. New potatoes and baby carrots are ideal with this dish.

Ingredients

½ pint (300 ml) milk
2 oz (50 g

Fish course
Gluten-free
Pescatarian

Method

First bring the milk to the boil in a saucepan with the coconut, the mace and the broken chillies. (If you don’t like too hot a flavour, remove any seeds first.) Simmer gently for about 5 minutes and then cover the pan, remove from the heat and let stand to infuse for about half an hour.

Cut the fish into large pieces and lay in a fairly shallow ovenproof dish.