Line Fish with Curried Crème Fraiche Sauce
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Ingredients
CRÈME FRAICHE SAUCE:
1 Sliced onion
6 red dried chilies
2 cinnamon sticks
2 tsp fennel seeds
2 tsp coriander seeds
¼ tsp black peppercorns
6 cardamom pods
4 pieces of saffron soaked in water
1 tbsp garlic/ginger paste
1 tsp garam masala
2 tsp dania/jeero powder
2 tsp masala powder
Fresh Coriander
- Crème Fraiche (1 ½ cups)
- Salt to taste
Method
Crème Fraiche Sauce
Dry roast the spices in a pan for 2 minutes.
Add all spices into the grinder and grind to a powder.
Heat oil in a pot and add onion.
Add ginger and garlic to the onion and oil and fry until soft.
You might want to add a splash of boiling water.
Add the saffron that has been soaked in water.
And cook another few minutes.
Then add the Crème Fraiche and cook without lid for a further 15 minutes / 20 minutes. Add chopped fresh coriander and turn off the heat.
For The Line Fish:
Pat skin dry with paper towels.
For Thick Fillets, score the skin by cutting slashes into the skin.
Sprinkle the flesh and skin with the salt and pepper just before cooking.
Heat oil in a non stick pan over medium high heat until you see the first small wisps of smoke.
Place one fillet into the pan skin side down, then use your fingers or spatula to press down lightly for 10 seconds to allow the skin to seal flat against the hot surface
Cook the skin side for 2 to 3 minutes until it's crispy in the centre and golden. Lift up to check.
Transfer to oven for 10 minutes (do not flip, keep skin side still down – goes crispier!)
Turn and cook the flesh side in the pan.
Transfer fish to a rack with the skin side UP. Rest for 3 minutes.
To serve, place on a plate skin side UP. Do not pour sauce on the skin until just before serving else it will soften the fish skin.
