Sat, Apr 03, 21
“After spending a pair years working in Copenhagen, I returned to my household restaurant Mangal 2 in Dalston to assist renovate and alter our idea with my brother Ferhat Dirik. We proceeded to serve Turkish meals via the lens of London in July 2020 and fortunately it has been obtained with anticipation and pleasure. Listed here are a number of dishes it’s possible you’ll discover inside a typical Turkish house setting; heat, comforting and comparatively simple to organize. I hope you take pleasure in them.”
Sertac Dirik, Mangal 2
- 1 Complete Dover Sole
- 150g Cultured Butter or Kaymak
- 50g Minced Garlic
- 1/2 Lemon
To start, soften your butter and add your minced garlic, stir effectively and have prepared with a brush and a spoon.
Coat your fish with a wholesome quantity of sunflower oil and sea salt while your butter is melting.
Oil your pan effectively on a medium/excessive warmth – as soon as sizzling sufficient place your fish down and your lemon on the flesh facet down. The method right here is to maintain urgent your lemon into the pan so it each cooks and releases juice so you possibly can proceed to baste your fish as soon as it is flipped.
While cooking one facet of your fish, proceed to brush in your garlic/butter combination – you may wish to do that round each 30 seconds till you discover your butter/juices start to combine within the pan because it’s cooking.
After round 6 minutes one facet of your fish needs to be effectively browned. Rigorously, grabbing the pinnacle facet with tongs proceed unto flipping your fish over. As soon as flipped, proceed basting the fish with a spoon, with the juices within the pan till the fish is correctly cooked. This could take round 4/5 minutes. Take away your pan from the warmth and permit the fish to prepare dinner in it is residual warmth for a minute earlier than serving.
I extremely advocate utilizing a thick delicate loaf to lap up the leftover juices left within the pan. This dish does not want a lot else.