In a large pan, put half an onion, julienned, 1/4 red bell pepper, cut into thin strips, a dash of olive oil, 1 tablespoon of ghee or butter, salt, pepper, and cook until the onion becomes transparent. Add 1/2 cup of white wine and allow to boil for three minutes.
Add 7 oz of cream, 2 tablespoons of mustard, 1/2 cup of vegetable broth (or water). Mix everything to make a sauce and add two or three Pacific pomfret fillets. Sprinkle a dash of soy sauce on the pomfret, cover, and cook until the pomfret looks white and done.
Once the fish is cooked, add six or seven dried plums in strips, 6 chopped Turkish apricots, 2 tablespoons of dried tomatoes, hydrated, 1 bunch of baby arugula, pomegranate, cover for a minute and enjoy.
Eat with a good portion of parboiled rice that absorbs all that delicious sauce.
Recipe by: @valenmacauliffe
