Dover Sole Fillet with Curry Butter Sauce

Directions

• 1.

  Cut a zucchini into small cubes and heat them up in 1 tbsp of oil. Season with some salt.

  

• 2.

  Heat the cherry tomatoes in a convection oven at 100 degrees Celsius (212 degrees Fahrenheit) until the skin bursts so it can be peeled off easily.

  

• 3.

  Peel the potatoes and boil them from the water.

  

• 4.

  Add the warm milk to the boiled potatoes, and mix them well. Add the butter, mix them well again. Season with salt and pepper.

  

• 5.

  Cook the curry butter sauce.
  Heat butter in a pan and add the curry before the oil changes colour. Add the cream and stir it well. Season with some salt.

  

• 6.

  Dab the fillets dry with some absorbent paper and season with salt. Put butter or olive oil in a pre-heated pan. Fry the sole fillets brown on both sides, around 2 minutes for each side.

  

• 7.

  Put the warm mashed potatoes on a plate and put the sole fillets on top. Finish with the curry butter, zucchini blocks and the cherry tomatoes.