Alaska Seafood

Method

1. For the sole, prep the fillets then place in a bowl.
2. Add the lemon juice, pastes and seasonings, followed by a drizzle of oil. Mix well to dress the fish. Slice the vegetables thinly and add to the bowl. Mix well.
3. Leave to marinate for 30 minutes.
4. In a pan, fry the fish presentation side down until coloured.
5. Remove from pan and place onto greaseproof paper, 2 pieces per portion.
6. Fry the remaining vegetables in the same pan and use them to top the fish.
7. Add a little water to the remaining juices, add to the fish and close with another greaseproof paper sheet.
8. Bake at 180°C for approx. 6 minutes until cooked.
9. To make the sauteed spinach, prep and finely dice all the vegetables, mix together and set aside.
10. In a pan, melt butter and sweat off the garlic, chilli and ginger.
11. Add spinach and keep folding to wilt down gently.
12. Season with salt.
13. Peel, chop and deep fry plantain until golden, set aside to cool down.
14. Roughly blend spring onions, garlic, scotch bonnet and thyme and fry with oil.
15. Add drained and washed beans, fry for 2 minutes and crush.
16. Mix with plantain. Season with salt, shape into patties and chill down.
17. Panne the patties then deep fry at 180°C until golden and crispy.
18. For the spinach puree, boil coconut water with scotch bonnet until reduced by quarter.
19. Add spinach and boil. Then, remove the scotch bonnet and blend. Season with salt.
20. Add extra coconut water to desired consistency.
21. Slice the green plantain into long thin slices and deep fry at 140°C until crispy.
22. Season with salt and drain on blue roll.
23. To finish, assemble all elements as pictured.