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
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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

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