Banana Stuffed Flounder

Yield: 4 servings

Ingredients:
2 bananas
4 flounder fillets (or sole fillets)
1/2 tablespoon curry powder
3 tablespoons flour
3/4 cup olive oil
Salt to taste

Potatoes with Orange-Carrot Sauce
8 medium-large potatoes
1/2 cup coconut milk
1 tablespoon butter
1 tablespoon orange zest
Juice of 1 orange
1 carrot
Salt and freshly ground pepper to taste

Directions:

1. Wash the fish fillets, pat dry with paper towel. Sprinkle both sides of fish fillets with salt; set aside. Peel the banana, cut it in half, and slice each half lengthwise. In a bowl, mix well flour and curry powder. Coat fish fillets with flour mixture only on one side, then place 2 pieces of banana on non-coated side of each fillet; roll up and secure with toothpicks. Place fish fillets in the refrigerator.

2. Cook potatoes with skins on, until just tender. Cool and peel. Set aside.

3. Peel the carrot; grate half of it with the large side of the grater; reserve. Cut up the other half of the carrot; place in a blender with 3 tablespoons water and process until mashed. Transfer to a colander and squeeze out as much juice as possible; reserve juice.

4. Heat the butter in a pan, add the grated carrot and sauté until tender. Add the carrot juice, the orange juice and zest, and coconut milk. Season to taste with salt and freshly ground pepper. Cook, stirring occasionally, until sauce thickens.

5. Heat the olive oil in a deep frying pan; add fish and fry over low-medium heat, turning fillets once, until brown on all sides. Remove it from pan with a slotted spoon.

6. Remove toothpicks. Place fish roll and two potatoes on each plate; drizzle with the sauce and serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!
Smacznego!!