Pan seared fish, pokchoy, sundried tomato pesto, tossed baby potato and lemon earlgrey beurre blanc
RECIPE:
Method:Wash and marinate fish with extra virgin olive oil, Dijon mustard, lemon juice, salt and pepper
To make sundried tomato pesto, blend all the ingredients in blender and adjust seasoning as per taste
To make earl grey sauce, make tea infusion using boiling water and add earl grey tea for 5 mins, strain and keep aside. In hot pan mix cream, tea infusion and from cut cubes of butter. Add lemon juice and adjust seasoning
Toss pokchoy with extra virgin olive oil sautéed garlic slivers. Season according to taste
Tossed blanched baby potatoes with sundried tomato pesto
Pan sear fish on hot griddle, serve hot with tossed pokchoy, sundried tomato tossed baby potatoes and earl grey tea and lemon beurre blanc.
Vietnamese Basa 200 Gm
For fish marination
Extra virgin olive oil 5 ml
Dijon mustard half tsp
Lemon half lemon
Salt a pinch
Pepper a pinch
…………………………..
For accompaniments
Baby pokchoy 60gm
Baby potato 40gm
Garlic (cut into slivers) 3 cloves
Extra virgin olive oil 5 ml
Salt a pinch
Black pepper a pinch
……………………………
For sun dried tomato pesto
Sundried tomato 30gm
Garlic 15gm
Pine nut 20gm
Olive oil 40ml
Parmesan cheese 20gm
Salt to taste
…………………………………
For sauce
Earl grey tea infusion 30ml
Lemon half lemon
Cream 30ml
Butter 20gm
Salt to taste
Black pepper to taste
Leave a Reply
Want to join the discussion?Feel free to contribute!