Sliced Sole With Spring Greens Recipe
Ingredients
| Fillet sole | 600 Gram | |
| Celery cabbage / green vegetable of choice - 1 kilo | ||
| Salt, freshly ground black pepper - 1 tsp | ||
| Cornflour | 2 Teaspoon | |
| Egg white | 1 | |
| Bamboo shoots | 40 Gram | |
| Rice wine | 2 Tablespoon | |
| Chicken stock | ||
Directions
GETTING READY
1) Cube fish fillets neatly and place in paper towels to dry.
2) Prepare spring greens using only tender young pieces.
3) Slice the bamboo shoots thinly.
MAKING
4) In a bowl make a batter with half the salt, corn flour and egg white, mix together.
5) Dip fish cubes into batter and coat each piece.
6) In skillet heat oil and fry fish quickly for two minutes.
7) Seal each pieces; remove and drain.
8) In the skillet stir fry spring greens, add bamboo shoots, chicken stock and rice wine.
9) Cook over simmering heat until bamboo shoots are tender.
10) Place the fish to the pan and mix all ingredients thoroughly.
11) Adjust seasoning and add remaining salt if required.
SERVING
12) Serve immediately.
1) Cube fish fillets neatly and place in paper towels to dry.
2) Prepare spring greens using only tender young pieces.
3) Slice the bamboo shoots thinly.
MAKING
4) In a bowl make a batter with half the salt, corn flour and egg white, mix together.
5) Dip fish cubes into batter and coat each piece.
6) In skillet heat oil and fry fish quickly for two minutes.
7) Seal each pieces; remove and drain.
8) In the skillet stir fry spring greens, add bamboo shoots, chicken stock and rice wine.
9) Cook over simmering heat until bamboo shoots are tender.
10) Place the fish to the pan and mix all ingredients thoroughly.
11) Adjust seasoning and add remaining salt if required.
SERVING
12) Serve immediately.
Chef
