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Pan Seared River Sole with a Soya Milk and Bhawnagri Sauce Recipe

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 Pan Seared River Sole with a Soya Milk and Bhawnagri Sauce
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  • Recipe Servings: 2
    Prep Time:
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Exquisite river sole marinated in a blend of parsley, dill, lemon juice and cooked in a flavourful sauce made of bhawnagri chillies, soy milk, arrowroot powder, lemon juice, ginger and spinach puree.

Ingredients of Pan Seared River Sole with a Soya Milk and Bhawnagri Sauce

  • For the sauce
  • Bhawnagri chillies - 60 gms
  • Soya milk - 60 ml
  • Arrowroot powder - 10 gms
  • Spinach puree- 1 Tbsp
  • Lemon juice - of one lemon
  • Garlic - 1 chopped

  • For the fish

    River sole - 200 gms
  • Parsley - a few sprigs chopped
  • Dill - a few leaves chopped
  • Lemon juice - of one lemon

How to Make Pan Seared River Sole with a Soya Milk and Bhawnagri Sauce

  1. For the sauce
  2. Roast bhawnagri chillies on charcoal till black then remove the skin and puree
  3. In a pan add olive oil and sauté the garlic
  4. Add  soya milk, bhawnagri puree
  5. Add salt and adjust seasoning
  6. Dissolve the arrowroot in water to from a slurry then thicken the sauce with it
  7. Finish with spinach puree and lime juice
  8. Keep warm

  9. For the fish

    Marinate the fish with the rest of the ingredients
  10. Leave for 10 minutes
  11. In a hot pan add a little cooking olive oil
  12. Sear the fish on all sides then reduce the flame
  13. Put the pan in the oven and bake for 10 minutes or till the the fish is cooked at 180 degrees
  14. Once the fish is cooked remove the juices and add to the Bhawnagri sauce prepared earlier
  15. Serve hot  along with Bhawnagri sauce and  grilled veggies

Key Ingredients: bhawnagri chillies, soya milk, arrowroot, arrowroot powder, spinach, lemon juice, garlic, sole, river sole, fish, parsley, dill

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