HERBED DORY FILLET ON CURRIED VEGETABLES

HERBED DORY FILLET ON CURRIED VEGETABLES AND PANCAKE


         This is an easy, yet elegant meal that provides a very unique taste experience through its fusion of traditional Norwegian cooking and Asian spices: a mouth-watering tender fish fillet steamed and seasoned with herbs, and accompanied by curried carrots drenched in butter and soft, fluffy pancakes; all to provide a burst of exciting textures and flavours for the adventurous palate. 

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 4 persons

Ingredients:

2 pcs.                    Dory fish fillet (or any preferred white-fleshed fish fillet)
2 tbsp.                    Melted butter
1 ½ tsp.          Fresh parsley
1 ½ tsp.          Thyme
                   Salt and pepper (to taste)

For the vegetable side-dish:
2                    Medium-sized carrots, sliced finger-length
1 tbsp.                    Brown sugar
½ tbsp.                    Curry powder
1 tbsp.                    Cooking Oil
                   Salt (to taste)

For the pancakes:
1 cup                    All-purpose flour
1 tsp.                    Baking soda
½ cup                    Sugar
2 tbsp.                    Butter
1 cup                    Milk
½ cup                    Water
2 tbsp.                    Oil
                   Salt (to taste)



1. Rub salt and pepper onto the Dory fillet. Place the fish on a dish and pour the melted butter over the fish. Sprinkle in the parsley and thyme. Let the plate of fish sit on a rack inside a pot with a bit of boiling water at the bottom, at medium heat, and close the lid of the pot to steam the fish for about 10 minutes.

2. While the fish is steaming, prepare the pancakes. Whisk all the dry ingredients together in a bowl (flour, baking soda, sugar, and salt), and combine the wet ingredients in another bowl (melted butter, milk, water). Then pour the wet ingredients into the dry ingredients slowly, whisking continuously as you do.

3. Scoop an ample amount of the batter into a hot pan, over medium heat, to form into a pancake. When the top of the batter is bubbling up and forming holes on the surface (about 2 minutes), flip the pancake over to cook the other side. Let fry for another 1-2 minutes. The pancake should be fluffy and relatively browned, but not burned.

4. Slice the carrots into finger-length pieces. In a hot pan, drizzle in 1 tbsp. of cooking oil, and the butter to melt. Add the sugar and curry powder, and stir for a few seconds. Add the carrots, stir for about 2 minutes, and season with salt.

5. To serve per plate: Place a pancake onto the plate, and a piece of steamed fillet (each fillet cut in half) on top, pouring in a bit of the fish juice from the steamed plate. Garnish with some carrots and a sprig of fresh parley on top.