Advertisement
Fillets of Fish with Soft Roe Sauce and Cashew Nuts
- Serves
6-8
- Difficulty
Easy
Published 1980
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 2 oz 50 g
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement