| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
Caribbean |
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 3 |
|
Sweet potatoes; peeled |
| 2 |
sl |
Bread |
| 15 |
g |
Fresh coriander leaves |
| 55 |
g |
Blanched almonds |
| 2 |
|
Red mullet fillets |
| 1 |
tb |
Olive oil |
| 1 |
|
Crushed clove garlic |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 1 |
bn |
Spinach; trimmed, well |
|
|
; rinsed |
| 15 |
g |
Butter |
|
|
Finely grated zest of 2 limes |
|
|
Vegetable oil for deep frying |
| 1 |
|
Egg yolk |
| 1 |
pn |
Medium curry powder; ground turmeric and |
|
|
; paprika |
| 2 |
tb |
Plain flour |
| 1 |
|
Pinches baking powder |
| 1 |
tb |
Milk; about |
|
|
Salt and pepper |
|
|
A few fresh chives and dill sprigs; to garnish |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7.
1 Cut two sweet potatoes into slices and cook in a pan of boiling
salted water for about 10 minutes, or until tender.
2 Place the bread in a food processor with the coriander leaves and
almonds and blitz until finely chopped. Season.
3 Rinse one mullet fillet, dry on kitchen paper and place in a greased
gratin dish. Top the fish with the breadcrumb mixture and pat down
slightly.
4 Bake in the oven for about 5-8 minutes, or until the fish is cooked
through and the topping is browned.
5 Heat the olive oil in a saute pan, add the garlic and chilli and
cook for a minute. Add the spinach, cover with a lid and cook for 1-2
minutes, or until the spinach has wilted down. Season.
6 Drain the sweet potatoes and mash with the butter and half the lime
zest.
7 Spoon the mash onto a plate, sit the baked fish on top, sprinkle
over the rest of the lime zest and garnish with a spray of fresh
chives.
8 Cut the remaining sweet potato into chips. Fill a wok or deep pan
one third full with vegetable oil and heat, add the chips and deep
fry until cooked and browned. Drain on kitchen paper.
9 Mix together the egg yolk, spices, flour, pinch of baking powder and
enough milk to make a batter.
10 Rinse the remaining mullet fillet, dry on kitchen paper and dip in
the batter to coat. Deep fry until cooked through and golden brown
and drain on kitchen paper. Serve the fish with chips and garnished
with dill.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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