(Main course - Serves 4)
Ingredients
400 g / 14 oz white, lean fish fillet (e.g. cod)
2 tbsp plain flour
1/2 tsp salt
freshly ground pepper
50 g / 2 oz LURPAK Slightly Salted Butter
Mango sauce
2 mangoes (approx. 400 g / 14 oz)
300 ml / 11 fl oz water
2 tsp finely grated fresh ginger
3/4 tsp finely grated lime rind
1/4 tsp salt
100 g / 4 oz LURPAK Slightly Salted Butter
Decoration: Lime rind.
Accompaniment: Boil 320 g / 12 oz rice.
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Instructions
Cut the fish into strips (approx. 5 x 8 cm / 2 x 3 1/4"). Mix plain flour, salt and pepper. Coat the fish fillets with the flour. Allow the butter to melt in a frying pan over a high heat, but without browning. Fry the fish fillets at moderate heat, approx. 2 1/2 min. on each side, or until the fish is tender. Place the fish fillets on absorbent paper and keep them warm.
Mango sauce: Peel the mangoes and remove the stone from the flesh. Chop the flesh coarsely. Pour water into the frying pan and boil for approx. 1 min. Drain the boiled water - save the water and wipe the pan dry. Return the water to the pan and add ginger and mango. Boil for approx. 1 min. Remove from the heat. Add lime and salt and beat in the butter little by little. Season and serve immediately.
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