Recipe: Sole Fillets with Mango Chutney

chutney preparation
1/ cut the mangoes on either side of the central pit, peel them and cut into small pieces. peel the apples and cut them into small pieces as well.
2/ remove seeds and chop the chili peppers. mix with the mangoes and apples and the rest of the ingredients.
3/ put in a saucepan and bring to a boil. let cook for about 1 hour over low heat, stirring regularly (the mixture should thicken like jam).
4/ pour into glass preserving jars that have been previously scalded.
seal tightly and turn them upside down until completely cooled.
dish preparation:
1/ form rolls with the sole fillets, hold them in place with a wooden pick.
2/ put a little flour in a plate, (if you like curry, mix in 1 tsp)
3/ coat your fillets in the flour.
heat oil in a skillet, when it is very hot, put your fillets in and let them cook, salt, pepper.
4/ meanwhile, peel and slice the mangoes, salt, pepper. when the cooking of the sole fillets is done, let the mango pieces brown for a few minutes.
all that's left is to prepare your dish and add the mango chutney as a side.