Flavours of Middle East

PAN FRY FISH FILLED WITH CREAMY DILL SAUCE

Ingredients

2 pieces, 120g each, fish fillets

40g butter

3 tbsp plain flour

½ cup fish stock

½ cup thickened cream

1 tbsp spoon mustard

1 tbsp chopped fresh dill

3 tbsp lemon juice

Lemon slice for garnish

½ tsp garlic, finely chopped

Sea salt

Black pepper crushed little

Steam baby carrot and asparagus little

½ cup flour for net

Method

Season the fish fillets with salt, pepper, garlic and lemon juice and mustard. Keep in the chiller for 20 minutes, and mix flour in the bowl with little salt and pepper and water (it will have a slightly thick consistency when poured into a piping bag).

Now heat the non-stick fry pan and pipe a net on it, while it toasts over a slow heat. Melt half the butter in a large non-stick frying pan over medium-high heat.

Cook fish for 3 to 5 minutes each side or until just cooked through. Transfer to the centre of the plate. Melt remaining butter in a pan. Add flour and cook, stirring every 1 minute.

Remove from heat. Slowly whisk in stock until smooth. Simmer for 1 minute or until thick. Add cream. Simmer for 2 minutes or until thickened and add chopped dill. Season with salt, pepper and lemon juice.

Drizzle fish with sauce serve with sautéed baby carrots, asparagus, dill leaves and lemon slice on the side of the flour nets.

SPAGHETTI WITH BOLOGNESE SAUCE

Ingredients

200g minced beef

2 cloves of garlic, chopped

1 onion, chopped

1sprig of rosemary, 50g olive oil

A few Basil leaves, chopped

1 large tomato, chopped

150g tomato puree

A little Parmesan cheese

200g dried spaghetti

Salt and pepper powder to taste

Method

Cook the spaghetti in boiling salted water. Once the spaghetti is cooked, drain the water and mix in a little olive oil, and keep aside.

Heat a splash of oil in a casserole pan on medium heat, add the rosemary, garlic and onion, tomato and cook for 3 minutes, or until softened, stirring occasionally. Add the minced beef, breaking it apart with the back of a spoon, and add seasoning.

Cook for a few minutes, or until it starts to brown, and pour tomato puree and basil. Add a little hot water and cook until thick.

Now, add a bit of parmesan cheese and mix well. Once half-done, keep in a bowl and add spaghetti. Mix well. Now serve the spaghetti at the center of a plate, and add Bolognese sauce. Serve with a fine grating of Parmesan and sprinkle of basil leaves.

Food and photo: Md Billal Hossain