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Recipe Created by: Guest
Created On: 13 Jun 2009
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What is Fillet with Orange and Pomegranate Sauce?
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Serves 4 |
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Ingredients
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4 Grassington’s Gardein Turkey Style Fillets*
3 tsp olive oil
50g onion, finely chopped
4 cardamom pods, slightly split
5 large oranges, juice of all and grated zest of one
50g day-old wholegrain bread, crusts removed, roughly torn
50g unsalted cashew nuts, roughly chopped
12 sprigs dill (4 reserved for garnish)
2 tsp brown sugar
2 tsp pomegranate molasses (available from supermarkets) or teaspoon of balsamic vinegar
To serve
800g mixed root vegetables (carrot, parsnip, turnip etc)
75-100ml light vegetable stock or soya cream (or a mixture) |
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Directions
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Pre-heat oven to Gas 5/180C
1. Line a roasting tin with foil and bake the fillets for 16 minutes.
2. Heat 2 tsp oil in a large frying pan and sauté the onion until soft. Add the cardamom pods, orange zest and orange juice, leaving back 4-5 tbsp of juice.
3. Add the fillets and turn briefly to coat each side with the sauce. They will absorb quite a lot of the liquid so pour in more orange juice if necessary. Set aside.
4. Rub the bread to create breadcrumbs. Chop nuts and dill until fine and mix with breadcrumbs. (Alternatively, mix in a processor until crumbs form - in between coarse and fine).
5. Heat the remaining oil in a medium sized frying pan and add the breadcrumb mixture, stirring gently until starting to become crispy.
6. Peel and slice the root vegetables and steam until soft. Mash well and add sufficient stock or cream to make a soft purée.
7. To serve, place 3 good tbsp of the purée in the centre of each plate; cut each fillet diagonally into two slices and place on top. Sprinkle the toasted crumbs over the slices, pressing into the fillet where possible.
8. To finish the sauce, remove the cardamom pods and stir in the sugar and pomegranate molasses. Heat briefly before pouring around the fillets. Garnish with dill. |
This Recipe is Rated: 0.0/5 (0 votes cast)
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