The Best Guide for the Sudbury Area

Weekly Recipe From The Award Winning Chef Alan Paton

Author: Alan Paton

Published: 3rd May 2013 10:46

Lemon sole with mango and yuzu

Lemon sole with mango and yuzu

Alan Paton is the Award Winning Executive Head Chef of Stoke by Nayland Hotel, Golf and Spa has demonstrated how to make lemon sole with mango and yuzu!

Alan and his team have just been awarded 2 rosettes from the AA for cuisine at the Hotel which now has 4 star status.

This week we have a beautiful fish dish perfect for this weather, try asian food shops for the yuzu juice which is a Japanese citrus fruit or substitute it with fresh squeezed grapefruit, enjoy.

Serves 4

4 lemon sole fillets, skinned

100g bean sprouts

1 medium sized carrot

1 white onion

1 red onion

100g oyster mushrooms

2 clove garlic

1 teaspoon finely chopped ginger

3 leaves of savoy cabbage

2 head bok choi

1 small mango

1 teaspoon sesame seeds

Sesame oil

Light soy sauce

 

Ponzu sauce

¼ pint yuzu juice

¼ pint mandarin juice

¼ pint fish stock or use stock cube

4 tablespoons rice wine vinegar

5 tablespoons sweet rice wine

3 tablespoons soy sauce

1 lemongrass stem

 

1. finely shred all vegetables apart from the and the beansprouts, the  bok choi is to be reserved with the mango for garnish
2. heat a fry pan with a good glug of  sesame oil over a medium heat
3. place garlic and ginger in pan, add vegetables and toss over heat till lightly coloured and just cooked add a couple of shakes of soy sauce.
4. spread vegetables over tray to cool quickly, set aside
5. for the sauce put all the ingredients in pan together and bring to boil, allow to simmer for 5 minutes. Dilute a little arrowroot or cornflour in a little water and stir into sauce to very lightly thicken, just to coat back of spoon, keep warm
6. for the fish, lay the fillet down on a chopping board with the flat side looking up, gather a quarter of the vegetables up and place in the middle of the fillet. Now roll the fillet over the vegetables so they are encased in the vegetables. You can trim the edges of the vegetables to neaten the presentation.
7. place fillets in a buttered ovenproof dish, season the fish, splash the surface with a little rice wine, tinfoil and cook at 170 o/c for approx 8-10 minutes
8. cut the bok choi in half lengthways and flash fry for 1 minute in a little sesame oil, take pan off heat put 150ml of water in pan then put lid on quickly so bok choi steams, be careful of splashes from oil
9. peel and cut up mango
10. take fish from oven, place onto plates, garnish with bok choi, mango and sauce   

 

 

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