Alaska Seafood
Pan Fried Alaska Yellowfin Sole, Dill Plantain Croquettes, Spinach, Red Peppers, Lemon Caper Sauce
by Ayowale Fatoki – Catering Manager at Great Ormond Street Hospital
Ingredients
Serves 4
- 4 Alaska Yellowfin sole fillets
- 100g plain flour
- 1 lemon
- 20g dill
- 3 plantains
- 2 eggs
- 100g breadcrumbs
- 200g spinach
- 4 red peppers
- 10g minced garlic
- 3 medium shallots
- 25g capers
- 200g double cream
- 50g butter
Method
1. Cut peppers in half to create cup, dice the top part.
2. Zest and juice the lemon.
3. Dice the shallots, wash and drain spinach.
4. Sauté shallot and diced peppers, season with salt and pepper, and reserve.
5. Cut plantain into 4, slit the skin and steam until soft. Peel off the skin and mash.
6. Mix the mashed plantain with dill and sautéed shallot and peppers.
7. Mould into 3cm balls. Dust in flour, drench in egg mix and finish in salted breadcrumbs.
8. Mix half of the flour with lemon zest, salt and pepper. Dust Alaskan Yellowfin sole fillet in the mix and pan fry in butter until 75°C internal temperature.
9. Roast the pepper cups for 10 minutes in 200°C.
10. Deep fry the breaded balls until golden and crispy, and 75°C internal temperature.
11. Sauté more diced shallots, add garlic and capers and sauté until fragrant. Deglaze with cream and lemon juice. Simmer and add salt and pepper for taste.
12. Sauté spinach in hot butter, season with salt and pepper.
13. Pour the sauce into the pepper cups. Plate up the fish, plantain balls and sautéed spinach.
