Fish:
4 fillets of white fish
Salt and pepper for seasoning Olive Oil for pan frying
Sauce:
6-7 almonds, soaked overnight, skinned and cut in slivers
4-5 large garlic pods, cut in slivers
Juice of 2 lemons
100 gm butter, cut in 4 slabs
1 tsp parsley
Baby potatoes:
200 gm baby potatoes, boiled and peeled
3-4 large garlic pods, cut in slivers
1 tbsp dried mixed herbs
Salt to taste
1 tbsp olive oil
Potatoes:
Heat oil in a pan and saute the garlic for a minute. Toss in the potatoes with salt and mixed herbs and cook till well coated. Set aside.
Fish:
Season the fish with salt and pepper an hour before serving. Pan fry the fish on both the sides and set aside on a warm service plate.
Sauce:
Pour lemon and garlic on a hot pan on medium flame and bring it down to half. Incorporate the butter, one slab at a time to the lemon reduction till it's got a shiny glaze. Stir in the almonds and some parsley and cook further for a minute. Pour the sauce over the fish and serve with the potatoes.
4 fillets of white fish
Salt and pepper for seasoning Olive Oil for pan frying
Sauce:
6-7 almonds, soaked overnight, skinned and cut in slivers
4-5 large garlic pods, cut in slivers
Juice of 2 lemons
100 gm butter, cut in 4 slabs
1 tsp parsley
Baby potatoes:
200 gm baby potatoes, boiled and peeled
3-4 large garlic pods, cut in slivers
1 tbsp dried mixed herbs
Salt to taste
1 tbsp olive oil
Potatoes:
Heat oil in a pan and saute the garlic for a minute. Toss in the potatoes with salt and mixed herbs and cook till well coated. Set aside.
Fish:
Season the fish with salt and pepper an hour before serving. Pan fry the fish on both the sides and set aside on a warm service plate.
Sauce:
Pour lemon and garlic on a hot pan on medium flame and bring it down to half. Incorporate the butter, one slab at a time to the lemon reduction till it's got a shiny glaze. Stir in the almonds and some parsley and cook further for a minute. Pour the sauce over the fish and serve with the potatoes.
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