Stir-Fried Crab and Sole Recipe
Ingredients
25 g (1 oz) butter
2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 leeks, cleaned and cut into julienne strips
350 g (12 oz) sole fillets skinned and cut into thin strips
225 (8 oz) white crabmeat flaked
4 tablespoons chicken stock
1 small avocado pear, peeled halved, stoned and sliced
1 teaspoon grated lemon rind
salt
1 teaspoon green peppercorns in brine
2 tablespoons finely chopped fresh parsley or dill, to garnish
Directions
1. Heat the butter and oil in a wok or large frying pan and gently fry the onion and garlic for 3 minutes.
2. Add the julienne strips of leek and the strips of sole, and stir-fry gently until the fish is opaque.
3. Add the crabmeat, stock, avocado slices, lemon rind, salt and peppercorns; stir-fry for 2-3 minutes.
4. Serve immediately, sprinkled with parsley.
2. Add the julienne strips of leek and the strips of sole, and stir-fry gently until the fish is opaque.
3. Add the crabmeat, stock, avocado slices, lemon rind, salt and peppercorns; stir-fry for 2-3 minutes.
4. Serve immediately, sprinkled with parsley.
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