Sauce recipe

Neil Perry’s Saint-Pierre recipe with tomato and cardamom sauce


60 ml clarified butter (ghee)

4 x 160g Saint-Pierre fillets, with the skin

100g baby spinach

4 tablespoons of yogurt

extra virgin olive oil

1 lemon, quartered

For the sauce

200 ml peanut oil

1 large onion, thinly sliced

2 large ginger nuts, about 5 cm each, peeled and finely diced

10 garlic cloves, finely diced

1 tablespoon of sea salt

1 nut of fresh turmeric about 3 cm, peeled and finely chopped

6 cloves, roasted and ground

8 cardamom pods, roasted and ground

8 vine-ripened tomatoes, chopped


1. To make the cardamom sauce, heat the oil until very hot in a heavy-bottomed saucepan. Add the onion, ginger, garlic and salt. Lower the heat and cook over medium heat, stirring frequently to avoid burning. Cook until well caramelized (about 1 hour). Add the turmeric, cloves and cardamom, and cook for another 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thick sauce forms.

2. Place a heavy-bottomed pan on the stove to cook the fish (make 2 fillets at a time). Heat 30ml clarified butter in the pan until almost steaming. Add the fish, skin side down, and cook for about 3 to 4 minutes. Flip the fillets with a slice of fish and cook for another 1 to 2 minutes. Remove and drain on paper towels. Wipe out the pan and repeat with the remaining 2 fillets.

3. Meanwhile, steam the spinach by placing it in a pan with ¼ cup of water over high heat. After applying a tight fitting lid, the leaves will collapse after a few minutes. Remove them from the pan and gently press them against the sides of a colander to remove any moisture.

4. To serve, pour 100-120 ml of tomato and cardamom sauce in the center of each plate. Place the yogurt on the sauce and the spinach on the yogurt. Top with fish, drizzle with olive oil and place a lemon wedge on each plate. Use immediately.

Source link