Michael van Straten
Michael van Straten
australiaphen375.com

Louisiana Fish With Hot Southern Strawberry Sauce.

Serves two

I love almost all fish and in this recipe I’ve used simple plaice fillets, delicate, digestible and very quick to cook.

Some people might think plaice is bland, but that’s only if you cook it to death and it wasn’t fresh to start with. You can use any flat white fish and they’ll all go wonderfully with this unusual sweet but hot, spicy sauce, which combines sumptuous strawberries, hot chillies and horseradish.

I was lucky enough to have this wonderful root growing in our English field. Sadly I haven’t found it growing here in France, but you can buy preserved grated horseradish that works just as well. Do not make the mistake of using horseradish sauce which doesn’t have the bite to go with this recipe.

4 plaice fillets – not ones with black skin
3 tbspns hot chilli sauce
1 clove garlic, very finely chopped
6 tbspns strawberry jam (See my one hour jam recipe, or buy a really good quality variety, preferably organic)
3 tbspns red wine vinegar
2 tsp finely grated horseradish
1 dsp mango chutney
1 dsp lime pickle
2 tsp soy sauce
75g/3 oz wholemeal flour
75g/3 oz cornmeal
75ml/3 fl oz rapeseed oil
2 beaten eggs
250g/8 oz ripe fresh strawberries, halved

Rinse the fish under cold running water, pat dry, put into a flat dish. Season with fresh ground black pepper, a pinch of coarse sea salt and the hot chilli sauce. Cover and refrigerate for at least one hour.

Put the strawberry jam in a small thick bottomed saucepan with the garlic, red wine vinegar, horseradish, mango chutney, lime pickle and soy sauce.

Simmer very gently stirring from time to time.

Mix the flour and cornmeal on a large flat plate. Put the beaten eggs in a shallow rectangular dish. Remove fillets one at a time from the marinade, dip each one into the egg then coat in the cornmeal mixture and shallow fry in a large pan with the rapeseed oil. This shouldn’t take more than 2-3 minutes each side.

When brown and crisp remove the fish, drain on kitchen paper.

Put plenty of the strawberry sauce on each plate, add two fillets to each and garnish with the strawberry halves.

 

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