Nothing can be simpler and healthier than this dish. The flavours of zucchini blend with the fish when grilled and further derive from thyme and pepper and kasundi mustard. This dish looks open to improvisations too.
Zucchini Wrapped Sole Ingredients
Sole fish - 120 gm
Green zucchini - 60 gm
Thyme - 40 gm
Garlic - 4 gm
Salt - To taste
Crushed black pepper - To taste
Onion - 60 gm
Kasundi mustard - 20 gm
Method Take the sole fish and cut it into cubes of 2x2 inch each. Take the thin slices of zucchini and grill it with salt and pepper. Once the zucchini is grilled, wrap it around the sole fish. Sprinkle it with thyme, salt and pepper. Then bake it in the oven at 180 degree Celsius for about 10 minutes, so that the fish is cooked through. Take a plate and brush it with kasundi mustard and then place either fried potato or make potato spaghetti through spaghetti maker. Once the bed is set, place your zucchini wrapped sole on top and garnish it with fried onion crisps.
(Chef Piyush is an Executive Chef at The Hiatus, Clarion Collection – Qutab Hotel. Having been exposed to a style of cooking that infuses unique Mediterranean and modern Australian culture, Piyush had set off on his journey as a chef under brand names like Hilton, Langham, Melbourne Food & Wine Festival and Australian Grand Prix etc. At The Hiatus, he swears by his mastery in Mediterranean as well as Progressive cuisine with specialties like the grilled sirloin steak cooked with thyme infused root vegetables, garlic potato mash, sous vide poached egg and pink peppercorn jus).
