A windy day in Edinburgh with gusts up to 100 mph. Mr EF was at home rather than work and offered to cook. How wonderful to arrive home to a delicious meal and in particular an amazing sauce. Perfect sunshine food.
The original BBC Good Food recipe features grilled fish and a Seville orange sauce – which is delicious, I might add. Sevilles are starting to appear in the shops so well worth trying.
Back in the summer at one of the food shows, we came across a product from It’s so natural – pureed Alphonso Mangos in a long lasting sachet. The taste is sensational, intense, and very more-ish. We came away with a stack of sachets which somehow made their way to the back of the cupboard and we nearly forgot them. At Christmas time, we created a great sundae with them and started dreaming of what savoury concoction we could come up with. So, Mr EF amended the recipe to feature mango instead.
We cooked the fish (halibut) sous vide 30 minutes at 60 degrees centigrade, but you can easily grill or pan fry. In fact any white fish will do. So here’s our sauce. Yes, you’ll need to buy some mango from It’s so but we guaranteed you will not be disappointed.
- 25 gr butter
- 6 anchovy fillets
- 4 small sprigs rosemary, chopped
- 100 gr /half sachet It's so Mango or similar
- 2 cm piece fresh ginger finely chopped
- Squeeze lemon juice
- Put all of the ingredient except butter into a saucepan and heat to a simmer. Whisk in butter. Add water to thin to your preferred consistency. Keep warm until you are ready to serve your fish.