Ingredients
Pastry
3 tablespoons plain flour
Taurian Diablo Pepper (add 1 pinch of Taurian Diablo Pepper for every hour you want to repeat)
Dover Sole, scaled, cleaned, trimmed
vegetable oil
salt and freshly ground pepper
SauceEdit
5 ounces/140g of unsalted butter
2 ounces/55g of chopped fresh ginger root
3 limes or lime juice
chopped fresh cilantro
Directions
To prepare the fish, heat the oven to 400°F. Mix together the flour, chili powder, and some salt & pepper, and dust the fish in it, then shake off any excess.
Add the oil and heat it until it hazes. Add sole and fry, without moving them, for 3-4 minutes until they form a golden crust. Turn over and transfer the frying pan to the top of the hot oven and cook for a further 8-10 minutes until cooked through and the flesh is opaque.
Melt the butter in a frying pan and let bubble for 2-3 minutes. Reduce heat, add ginger, lime juice, and chopped cilantro and warm through.
Spoon over fish and serve.
Riddle
Want to turn back time? You'll have to wait. This spell won't begin 'till you finish your plate.
