| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Greek | Ready stead, Emp | 2 | servings |
INGREDIENTS
| 1 | ds | Soy sauce |
| A few fresh mint leaves; plus 1 1/2 tbsp | ||
| ; chopped fresh mint | ||
| 1/2 | Lime; juice of | |
| 1 | ds | White wine |
| 1 | dr | Sesame oil |
| 2 | Grey mullet fillets | |
| 1 | Cucumber | |
| 4 | Chopped garlic cloves; plus 2 crushed | |
| ; garlic cloves | ||
| 1 | Green chilli; chopped | |
| 2 | tb | Chopped fresh coriander |
| 1 | dr | White wine vinegar |
| 200 | g | Greek yoghurt |
| 15 | g | Butter |
| 2 | Shallots; sliced | |
| 1 | Vegetable stock cube | |
| 225 | g | Young leaf spinach |
| 1 | pn | Freshly grated nutmeg |
| 1 | tb | Double cream; plus 100 ml |
| 1 | tb | Olive oil |
| 1 | tb | White wine vinegar |
| 1 | tb | Vegetable oil |
| 1 | Egg; plus a dash of milk | |
| 2 | tb | Chopped fresh parsley |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Preheat oven to 220c/425f/Gas 7. Half fill a large pan with boiling water and place a bamboo steamer on top. Place a drop of soy sauce in a mini food processor with a few mint leaves, lime juice, dash of white wine and sesame oil, season, then blitz to combine. 2 Remove the skin from one fish fillet and coat flesh in mixture. Place the fish on a plate and sit in the steamer, cover with lid and steam for 4-5 minutes, or until cooked. 3 Thinly slice half the cucumber and arrange on a plate. Mix 2 chopped garlic cloves, chopped chilli, 1 tbsp chopped coriander, 1/2 tbsp chopped mint and a drop of white wine vinegar then drizzle over the cucumber. Stir the steamed fish in the middle and serve. 4 For the Tzatziki Soup: Cut the remaining cucumber in half lengthways and remove the seeds then thinly slice. Place in a bowl, add 1 tbsp chopped mint, 1 tbsp chopped coriander, yoghurt, dash of milk and 1 crushed garlic clove and mix. Serve in a bowl. 5 For the Spinach Soup: Heat the butter in a large pan, add 2 chopped garlic cloves and the shallots and cook gently until softened. Add 600ml/1 pint of boiling water, bring to the boil then crumble in stock cube and half the spinach. 6 Cook for a minute to wilt down the spinach then use a hand-held blender to blitz until smooth. Add a pinch of grated nutmeg and season, stir in 1 tbsp double cream and serve in bowls. 7 Heat the olive oil in an ovenproof frying pan, add the remaining fish fillet and cook for 1 minute on each side then transfer the pan to the oven and continue cooking for a further 5-8 minutes, or until cooked through. 8 Heat the white wine vinegar in a pan, add the remaining spinach and wilt down quickly. Drain the spinach and squeeze out as much excess liquid as possible. 9 Heat the vegetable oil in a frying pan, crack in the egg and fry to taste. 10 Heat 100ml/3 1/2fl oz double cream in a pan with 1 clove of crushed garlic, season and add chopped parsley. Serve the roasted fish with the spinach and egg and pour over the sauce. Converted by MC_Buster. Per serving: 241 Calories (kcal); 22g Total Fat; (79% calories from fat); 4g Protein; 9g Carbohydrate; 110mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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