• 25 g/1 oz butter

• 1 shallot, very finely chopped

• 1 tablespoon chopped chives

• 1 tablespoon chopped tarragon

• 1 tablespoon chopped parsley

• grated rind of 1/2 lemon

• 8 Dover or lemon sole fillets

• 1 egg, beaten

• 4-5 tablespoons fresh breadcrumbs

• vegetable oil, for deep-frying

• lime or lemon wedges, to garnish

Satay sauce:

• 1 teaspoon coriander seeds, crushed

• 1 teaspoon cumin seeds, crushed

• 1 teaspoon fennel seeds, crushed

• 2 garlic cloves, crushed

• 125 g/4 oz crunchy peanut butter

• 1 teaspoon dark soft brown sugar

• 2 fresh green chilies, deseeded and finely chopped

• 150 g/5 oz creamed coconut, dissolved in 450 ml/3/4 pint      hot water

• 3 tablespoons lemon or lime juice

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Method:

1. First make the satay sauce: heat a wok or heavy-based frying pan, add the coriander, cumin and fennel seeds and dry-fry, stirring constantly, for 2 minutes.

2. Add the garlic, peanut butter, sugar, chilies and coconut milk, stir well and cook over a low heat for 7-8 minutes. Stir in the lemon or lime juice, set aside and keep warm.

3. Melt the butter in a pan, add the shallot and cook for 1 minute. Stir in the herbs and lemon rind. Cool slightly, then divide between the fish.

4. Roll up each fillet and secure with wooden cocktail sticks. Heat the oil to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

5. Dip each fillet in the beaten egg, then coat in the breadcrumbs. Deep-fry for 4-5 minutes until golden. Drain on kitchen paper and arrange on a warmed serving dish.

6. Serve with the satay sauce and lime or lemon wedges.