BY CHEF DUBDUTTA BANERJEE,
EXECUTIVE CHEF, ITC FORTUNE PARK PUSHPANJALI, DURGAPUR
ACCOMPANIMENTS : LEMON BUTTER SAUCE
GARNISHES: ALMOND FLAKES
TOTAL YIELD 6750 GMS
NUMBER OF PORTIONS 10
BASE RECIPE 1
| FISH | 3000 GMS |
| MUSTARD KASUNDI | 400 GMS |
| GARLIC | 100 GMS |
| LEMON JUICE | 50 GMS |
| PARSLEY | 50 GMS |
| CHILLI FLAKES | 50 GMS |
| EGGS | 500 GMS |
| SALT | 25 GMS |
| PEPPER | 50 GMS |
| MAIDA | 200 GMS |
| MASHED PATATO | 2000 GMS |
| SAUTE VEGETABLE | 1800 GMS |
TOTAL YIELD 6200 GMS
NUMBER OF PORTION Â 10
BASE RECIPE 2
TO MAKE : MASHED Â PATATO
| PATATO | 1600 GMS |
| SALT | 25 GMS |
| PEPPER | 25 GMS |
| CREAM | 200 GMS |
| BUTTER | 150 GMS |
| PARSLEY | 50 GMS |
| WATER | 1000 GMS |
TOTAL YIELD 2000 GMS
NUMBER OF PORTION 10
TO MAKE: Â SAUTE VEGETABLE
| CARROT | 420 GMS |
| BEANS | 420 GMS |
| BABY CORN | 420 GMS |
| BROCOLLI | 420 GMS |
| ZUCCHINI | 450 GMS |
| WATER | 1500 GMS |
| SALT | 40 GMS |
| PEPPER | 30 GMS |
| BUTTER | 100 GMS |
| SPINACH | 1000 GMS |
TOTAL YIELD Â Â 2800 GMS
NUMBER OF PORTION Â 10
TO MAKE: LEMON BUTTER SAUCE
| BUTTER | 36 GMS |
| MAIDA | 36 GMS |
| VEG STOCKS | 400 GMS |
| PARSLEY | 50 GMS |
| LEMON JUICE | 50 GMS |
| SALT | 20 GMS |
Method
Firstly, make sure that the fish fillets are dry. If not, use absorbent paper to remove the moistness from the fillets. Now, in a bowl, combine flour along with fish fillets. Coat the fillets with a very thin layer of flour.
Now, place a pan over medium flame and melt half of the butter in it. When the butter has melted, place the coated fillets in the pan and sprinkle some salt along with black pepper powder over it. Let both the sides cook until they turn golden brown and the crust becomes crispy. Once done, take these fillets off the flame and place them on a plate. Place the same pan over medium flame
Add the remaining butter in it and let it melt. Once the butter has melted, squeeze a lemon in it and mix the juice with the melted butter. Now, add the rosemary leaves in it and mix well.
Once the sauce has thickened, take it off the flame and pour this over
the fillets in the plate.
Serve your Grilled Fish in Lemon Butter Sauce hot with some sauté veggies or mashed potatoes .
How to make Grilled Fish in Lemon Butter Sauce :
Firstly make sure that the fish fillets are dry. If not, use absorbent paper to remove the moistness from the fillets. Now, in a bowl, combine flour along with fish fillets
Coat the fillets with a very thin layer of flour.
Now, place a pan over medium flame and melt half of the butter in it. When the butter has melted, place the coated fillets in the pan and sprinkle some salt along with black pepper powder over it. Let both the sides cook until they turn golden brown and the crust becomes crispy. Once done, take these fillets off the flame and place them on a plate. Place the same pan over medium flame.
 Add the remaining butter in it and let it melt. Once the butter has melted, squeeze a lemon in it and mix the juice with the melted butter. Now, add the rosemary leaves in it and mix well. Once the sauce has thickened, take it off the flame and pour this over the fillets in the plate. Serve your Grilled Fish in Lemon Butter Sauce hot with some saute veggies and mashed potatoes to enjoy!
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