Paupiettes of lemon sole with saffron sauce

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

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

Ingredients

Asia
India
Fish course
Pescatarian
Gluten-free

Ingredients

Method