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.
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
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.
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