Indian ~ HERB FISH FILLET with BABY POTATOES ..

A simple but delicious way to prepare fish fillet without clouding its natural flavour.

2 medium Perch or Sole fillets
4 tbspns vegetable cooking butter
1 finely chopped garlic clove
1/2 tspn finely chopped parsley
2 pinches rosemary
the juice of 1 lemon
salt, pepper
10 boiled baby potatoes

Steam the fish fillets until they are 3/4 done. (If you do not have a steamer 3/4 fill a pot
with water, place a fine wire rack over the pot with the water. When the water starts
boiling place the fish fillets carefully on the rack and continue boiling the water until the
steam rising from the pot 3/4 cooks the fish.)

When you begin steaming the fish boil the baby potatoes. When the fish is 3/4 cooked
heat the butter, rosemary, garlic, salt, pepper and parsley in a pan and allow them to soften
a little over a low fire. When this is done place the steamed fish in carefully. Cook the
fish over a low flame for about 2 minutes and then gently turn it over on the other side
and cook it for another 2 minutes. Pour in the lemon juice and continue cooking it for 1
minute over a slightly hotter flame.

Divide the boiled baby potatoes onto 2 plates and lift the fish carefully on to each plate
and then pour the butter from the pan onto the potatoes and the fish.





600 gr fresh uncleaned large prawns
1 1/2 cups long grain rice

FOR THE BUTTER

200 gr soft butter
1 tspn garlic powder
1/2 tspn finely chopped parsley
3 tbspns lemon juice
1/3 tspn sweet paprika
salt
a pinch of ground coriander

Boil the rice and divide it into servings. Grill the prawns but do not overcook them.


Beat the butter, salt, garlic powder, coriander, paprika, parsley and lemon juice. Put the
herb butter in a pan and melt it. When it has heated well (careful not to burn it) add the
grilled prawns and sauté them in the butter for 2 -3 minutes over a low -medium flame.


Immediately divide the prawns onto the rice on each plate and pour the butter over
everything.