Steamed Persian Marinated Sole Rolls

With Manouri and Coriander

An exotic sharing platter bursting with flavour and steamed to perfection

Serves 4

Chef and owner of The Modern Pantry, Anna Hansen, MBE, has a unique fusion cooking style that blends the best of British produce with exciting new flavours from around the world. This aromatic and fragrant seafood dish, created for Miele, looks impressive served with wedges of fresh lemon and picked coriander leaves.

INGREDIENTS

For the Sole

8 fillets sole, boned and skinned

100g manouri, or other soft ewe’s milk or goats milk cheese

1 bunch picked coriander leaves

Extra virgin olive oil

1 lemon, cut into wedges

For the Marinade

1 tbsp coriander seeds toasted and ground

2 ½ tsp cumin seeds toasted and ground

60g peeled ginger, minced

15g peeled fresh turmeric, minced

15g garlic, minced

1 bunch coriander stalks, finely chopped

2 tsp Malden salt

1 tbsp Persian spice

50ml extra virgin olive oil or coconut oil

2 tbsp rose petals, chopped (optional)

Juice of 1 lemon

  1. Mix all of the marinade ingredients together well. Coat the fish liberally and marinate for 2 hours before cooking.

  2. When you are ready to eat, roll the fillets loosely so that they look flower like and crumble over the cheese.

  3. Drizzle over a little extra virgin olive oil or coconut oil if you prefer, then season and steam at 100% steam for 7 minutes.

  4. Remove from the oven and leave to rest for 3-4 minutes before serving scattered with the picked coriander leaves and wedges of lemon.

About the Author

Canadian born Anna Hansen, MBE grew up in New Zealand and first trained as a chef under Fergus Henderson in 1992; later spending time working with Peter Gordon at Green Street and The Sugar Club. In 2001, Anna partnered with Peter Gordon once more and opened the award-winning restaurant, The Providers, which she left in 2005 to develop The Modern Pantry. Since opening its doors to critical acclaim in 2008, the restaurant has gained numerous accolades, with an accompanying cookbook, “The Modern Pantry Cookbook”. In 2012 Anna was awarded an MBE in the New Year’s Honours List for her services to the restaurant industry. Anna was attracted to the versatility of Miele appliances, allowing her to experiment in her kitchen at home with new recipes. Her favourite appliances are her Miele steam oven and Combi-Set Tepan Yaki as they perfectly suit her exciting fusion cooking style.

Anna Hansen