Stir fried crab and sole recipe
information
Preparation time: 25 minutes,
Cooking time: 7-10 minutes,
Calories: 388 per portion
ingredients
25 g (1 oz) butter
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 leeks, cleaned and cut into julienne strips
350 g (12 oz) sole fillets, skinned and cut into thin strips
225 g (8 oz) white crabmeat, flaked
4 tablespoons chicken stock
1 small avocado, peeled, halved, stoned and sliced
1 teaspoon grated lemon rind
salt
1 teaspoon green peppercorns in brine, drained
2 tablespoons finely chopped fresh parsley or dill, to garnish
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 leeks, cleaned and cut into julienne strips
350 g (12 oz) sole fillets, skinned and cut into thin strips
225 g (8 oz) white crabmeat, flaked
4 tablespoons chicken stock
1 small avocado, peeled, halved, stoned and sliced
1 teaspoon grated lemon rind
salt
1 teaspoon green peppercorns in brine, drained
2 tablespoons finely chopped fresh parsley or dill, to garnish
method
1. Heat the butter and oil in a wok or large frying pan and gently fry the onion and garlic for 3 minutes.
2. Add the julienne strips of leek and the strips of sole, and stir-fry gently until the fish is opaque.
3. Add the crabmeat, stock, avocado slices, lemon rind, salt and peppercorns; stir-fry for 2-3 minutes. Serve immediately, sprinkled with parsley or dill.
Wash and dry the leeks thoroughly before cutting them into julienne strips. Use a sharp knife to cut even strips about 5 cm/2 inches long.
2. Add the julienne strips of leek and the strips of sole, and stir-fry gently until the fish is opaque.
3. Add the crabmeat, stock, avocado slices, lemon rind, salt and peppercorns; stir-fry for 2-3 minutes. Serve immediately, sprinkled with parsley or dill.
Wash and dry the leeks thoroughly before cutting them into julienne strips. Use a sharp knife to cut even strips about 5 cm/2 inches long.
serving amount
serves 4
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