Name: Paupiettes of lemon sole with saffron sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2 garlic cloves, crushed; 1 tsp fennel seeds; 2 shallots, finely chopped; 150 ml dry white wine or vermouth; freshly ground black pepper; sole, trimmed and skinned; 6 X 140-160 g fillets of lemon; 300 g raw prawns (shelled, deveined weight!); 1 tbsp finely chopped coriander leaves; 1 green chilli, finely chopped; 1/2 tsp saffron threads; 1 tbsp finely chopped dill; salt; 200 ml double cream; 2 tbsp rapeseed or vegetable oil; 2 tbsp finely chopped chives; a little vegetable oil; 1/4 tsp chilli flakes; 1 tbsp chopped coriander leaves; 1/4 tsp roughly crushed fennel seeds; 1 tsp grated root ginger; finely grated zest of 1 unwaxed lemon and juice of 1/2

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This dish epitomises my love for ‘Frindian’ food, combining classic French methods with an Indian twist! It not only looks elegant and refined, with the white fish contrasting beautifully with the yellow sauce, but the taste is subtle yet complex. It is a perfect recipe to impress, without hours spent in the kitchen. Don’t be alarmed by the list of ingredients, the preparation is straightforward. If you want to add extra oomph, serve with potato straws for