POISSON MEUNIERE

POISSON MEUNIERE

INGREDIENTS:

1. Fish-800gm
2. Lime-3no
3. Butter-50gm
4. Oil-20gm
5. Refined flour-100gm
6. Parsley-5gm
7. Salt-5gm/to taste
8. Pepper -3gm/to taste

METHOD:

• Clean and cut the fish in to fillet, marinate with salt pepper & lime juice.
• Dust in seasoned flour and cook in the mixture of butter & oil.
• When it is cooked remove and sprinkle the chopped parsley over the fish .
• Heat the remaining butter to brown stage, squeeze lime and pore the butter over the fish .

<Serve hot >

FISH FINGERS

INGREDIENTS:

1. Sea fish-500gm
2. Lime-1no
3. Salt-to taste
4. Pepper powder -to taste
5. Mustard powder -2gm
6. w sauce-5ml
7. Egg-1no
8. Bread crumbs -30gm
9. oil-30gm

METHOD:

• Fillet the fish and cut in to finger size piece.
• Prepare a marinate with salt,pepper,mustard powder,w sauce and lime juice , marinate the fish for 30 min.
• Coat with beaten egg and bread crumbs.
• Deep fry in boil oil ,till golden brown on all sides.
• serve with sauce .<Tartare sauce>

GRILLED FISH

Grilled Fish Plated with Buttered Vegetable

INGREDIENTS:

1. Small fish-500gm
2. Butter-15gm
3. Lime-1no
4. Pepper-5gm
5. Salt-to taste

METHOD:

• Wash and clean the fish in whole,wash again.
• Make gashes on the fish , season and smear with lime juice , keep for some time.
• Heat the grill, Grill on both both sides brush with butter.
• when brown on both sides,reduce heat and let the fish cook 5to15 min.
• plate it with buttered vegetables

BUTTERED VEGETABLE

BUTTERED VEGETABLE

INGREDIENTS:

1. Carrot-100gm
2. French Beans-100gm
3. Green Peas-100gm
4. Cauliflower -100gm
5. Broccoli-100gm
6. Salt-to taste
7. Pepper -to taste
8. Butter-30gm

METHOD:

• Peal and cut the vegetables in to batons,cauliflower and broccoli to be floret.
• Blanch separately in salted water till just done. And dip the vegetables in cold water and take the them out.
• Melt butter in pan , add vegetables and add seasoning to taste.
• Toss well and serve hot.

<can also be used for plating of Grilled chicken, Grilled Fish ...>