| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Bulgarian |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 225 |
g |
Plain flour |
| 1 |
ts |
Baking powder |
| 50 |
g |
Bulgarian kashkaval cheese or substitute |
|
|
; with Gruyere or Parmesan |
| 1 |
tb |
Greek yoghurt |
| 300 |
ml |
Milk |
| 6 |
|
Eggs |
| 1 |
bn |
Wild rocket; 1/4 chopped |
|
|
Sunflower oil |
| 3 1/2 |
tb |
Olive oil |
| 1 1/2 |
|
Shallots; 1 chopped |
| 1 |
ts |
Tabasco |
| 1 1/2 |
|
Lemons; juice of |
| 200 |
g |
Butter |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Turmeric |
| 150 |
ml |
Dry white wine |
| 1 |
|
Sweet potato; peeled and chopped |
| 150 |
ml |
Double cream |
| 1 |
bn |
Coriander; large stalks |
|
|
; removed |
| 2 |
tb |
Finely chopped coriander |
| 1 |
|
Lime; juice of |
| 1 |
|
Whole lemon sole; filleted, skin on |
|
|
Seasoned flour |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7.
1 Put the flour, baking powder and cheese in a bowl and mix together. In a
separate bowl mix the yoghurt, milk, 2 eggs and chopped rocket.
2 Make a well in the flour and pour in the liquid. Mix together until the
mixture is dropping consistency. Add more milk if necessary. Lightly oil a
muffin tin, fill each with the mixture and bake in the oven for 12-15
minutes or until risen and golden.
3 Cook 4 eggs in boiling water for 4-5 minutes. Cool in a bowl of cold
water. In a small frying pan heat 1/2 tbsp olive oil and add the chopped
shallot and 1/2 tsp tabasco.
4 In a bowl put the rocket and add 2 tbsps olive oil and juice of 1/2
lemon. Season and put on a plate. Peel the eggs, put whole onto the plate
and cut in half. Pour over the shallot dressing and serve with the muffins.
5 In a deep pan put 50g/2oz butter and add the cumin, turmeric, white wine
and the sweet potato. Cover and cook until the potato is tender. Add the
double cream, season, bring to the boil and simmer for two minutes. Stir in
the coriander. Keep warm.
6 In a blender put 110g/4oz butter, chopped coriander, 1/2 tsp tabasco,
juice of 1 lemon, lime juice and 1/2 shallot. Season and blend until
combined. Keep to one side.
7 Heat 1 tbsp oil and 25g/1oz butter in a frying pan, coat the fish in the
seasoned flour and fry on both sides for two minutes. Put the potatoes on a
plate and lay the fish on top. Serve with the flavoured butter.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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