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
Mix all of the marinade ingredients together well. Coat the fish liberally and marinate for 2 hours before cooking.
When you are ready to eat, roll the fillets loosely so that they look flower like and crumble over the cheese.
Drizzle over a little extra virgin olive oil or coconut oil if you prefer, then season and steam at 100% steam for 7 minutes.
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