Saroc Around the Clock

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Saroc Around the Clock Ingredients

1 ds Soy sauce	200 g Greek yoghurt
A few fresh mint leaves;	15 g Butter
; chopped fresh mint	2 Shallots; sliced
1/2 Lime; juice of	1 Vegetable stock cube
1 ds White wine	225 g Young leaf spinach
1 dr Sesame oil	1 pn Freshly grated nutmeg
2 Grey mullet fillets	1 tb Double cream; plus 100 ml
1 Cucumber	1 tb Olive oil
4 Chopped garlic cloves; plus	1 tb White wine vinegar
; garlic cloves	1 tb Vegetable oil
1 Green chilli; chopped	1 Egg; plus a dash of milk
2 tb Chopped fresh coriander	2 tb Chopped fresh parsley
1 dr White wine vinegar	Salt and freshly ground

Instructions for Saroc Around the Clock

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.

Main Ingredient: Cuisine: Uncategorized

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