| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Sole fillets; skinned |
| 5 |
tb |
Olive oil |
| 1/4 |
ts |
Turmeric |
| 2 |
|
Onions; sliced thinly |
| 2 |
|
Yellow peppers; thinly sliced |
| 1 |
|
Clove garlic; thinly sliced |
| 1 |
ts |
Mixed spice |
| 1/2 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 3 |
|
Oranges |
| 3 |
tb |
White wine vinegar |
| 2 |
|
Lemons cut into 1/4 |
| 2 |
tb |
Clear honey |
| 1 |
|
Shallot; finely sliced |
| 1 |
|
Clove garlic; crushed |
| 8 |
oz |
Green beans; sliced |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Light soy sauce |
| 1 |
ts |
Sesame seeds |
| 1 |
tb |
Coriander; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
GREEN BEAN STIR FRY WITH LEM
Heat the oil in a pan. Season the fish with salt and pepper and cook in the
olive oil pan. Remove from the pan and keep warm.
Blend a little oil with the turmeric and add to the pan. Add the onions,
peppers, garlic, spices, thyme and bay leaf and cook for 5 minutes. Squeeze
the oranges and pour into the pan. Add the white wine vinegar and simmer.
Strain until a smooth sauce. Pour over the fish.
Green bean stir-fry with roasted lemons: Roast the lemons brushed with
honey in a roasting tray for 25 minutes in a preheated oven at
200C/400F/gas6. Heat the oil in a wok and cook the onion and garlic until
soft. Add the green beans and stir fry.
Add the sherry, soy sauce and sesame seeds. Add the coriander. Place on to
a warm plate and add the roasted lemons.
Place the sole over the top of the stir fry and drizzle with the sauce.
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