| Pre-heat oven to Gas 5/180C
1. Line a roasting tin with foil and
bake the fillets for 16 minutes.
2. Heat 2 tsp oil in a large frying
pan and sauté the onion until soft. Add the cardamom pods,
orange zest and orange juice, leaving back 4-5 tbsp of juice.
3. Add the fillets and turn briefly
to coat each side with the sauce. They will absorb quite a lot of
the liquid so pour in more orange juice if necessary. Set aside.
4. Rub the bread to create breadcrumbs.
Chop nuts and dill until fine and mix with breadcrumbs. (Alternatively,
mix in a processor until crumbs form - in between coarse and fine).
5. Heat the remaining oil in a medium
sized frying pan and add the breadcrumb mixture, stirring gently
until starting to become crispy.
6. Peel and slice the root vegetables
and steam until soft. Mash well and add sufficient stock or cream
to make a soft purée.
7.
To serve, place 3 good tbsp of the purée in the centre of
each plate; cut each fillet diagonally into two slices and place
on top. Sprinkle the toasted crumbs over the slices, pressing into
the fillet where possible. 8.
To finish the sauce, remove the cardamom pods and stir in the sugar
and pomegranate molasses. Heat briefly before pouring around the
fillets. Garnish with dill. © Sarah
Kearns 2008, recipe created for The Vegetarian Society.
*The
Gardein Turkey Style fillets are a brand new product which
might be difficult to find in the shops. The recipe
works just as well with Gardein Chicken Style fillets (in a tomato
and herb marinade) or you could use an alternative vegetarian
fillet but make sure you follow the manufacturer’s instructions for
cooking your fillet at the start of the recipe.
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