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

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For sauce

Earl grey tea infusion   30ml

Lemon  half lemon

Cream                                         30ml

Butter                                         20gm

Salt                                            to taste

Black pepper                              to taste