Pan Seared Pomfret & Glazed carrots & Fish Consommé

Name: Pan Seared Pomfret & Glazed carrots & Fish Consommé
Cuisine: Indian
Ingredients: 1 pomfret fish (clean, wash & make slits.); 1 tsp mixed herbs seasoning; 1 tsp honey; 1 lemon juice squeezed; to taste salt; as needed black pepper powder; 2 tbsp butter; 1 tbsp oil for shallow frying; for fish consommé (broth) : fish bones /head/ skins /trimmings; 2 cups water; 2-3 cloves garlic chopped; 1 tsp tomato puree; 1 tsp soya sauce; to taste salt; 1 tsp honey; 1 tsp dried Rosemary; for glazed carrots :; 2 carrots boiled; 2 tsp sugar; 1 tbsp butter; 1/2 cup water; for garnish : blanched spinach leaves dried basil leaves crushed

Shaheen Mustafa @cook_11890547

#ingredient2
#Fish

Shaheen Mustafa @cook_11890547

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Ingredients

1pomfret fish (clean, wash & make slits.)
1 tspmixed herbs seasoning
1 tsphoney
1lemon juice squeezed
to tastesalt
as neededblack pepper powder
2 tbspbutter
1 tbspoil for shallow frying
for fish consommé (broth) : fish bones /head/ skins /trimmings
2 cupswater
2-3 clovesgarlic chopped
1 tsptomato puree
1 tspsoya sauce
to tastesalt
1 tsphoney
1 tspdried Rosemary
for glazed carrots :
2carrots boiled
2 tspsugar
1 tbspbutter
1/2 cupwater
for garnish : blanched spinach leaves dried basil leaves crushed

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Steps

1

In a bowl add mixed herbs, honey, salt,
lemon juice, pepper powder & marinate the fish in this mixture for 15 -2O mints
for fish broth: in a saucepan heat 2 cups
of water. add the fish bones,
garlic,tomato puree, soya sauce,
rosemary & honey.
2

Give the mixture a gentle stir and allow the brew to come to a simmer for 10 minutes, uncovered & keep stirring until consistency thick.
Strain the broth through a fine-mash strainer and season lightly with salt & crushed black pepper. keep aside
3

For glazed carrots : boil water in a pan. add sugar & butter. cook for few
seconds & add the boiled carrots. saute
till sugar is caramelized & light golden.
4

In another pan heat oil, add butter & sear the marinated fish. shallow fry until golden brown on both sides.
transfer the fish broth in a serving plate.
placed the seared herbed fish in the
broth, place the caramelized carrots &
blanched spinach leaves.
sprinkle dried basil leaves & serve hot.