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Saturday, 9 February 2013

INTERNATIONAL DISH!!



FISH GRENOBLOISE

Sole filet 750gm
Salt & pepper to taste
Clarified yellow butter 125gms
Lemon 4nos
Mustard powder ½ tspn

FOR LEMON BUTTER-

Yellow butter 100gm
Lemon juice 25ml

GARNISH-

Capers 15 – 20nos
Onion rings 10 – 15nos
Croutons 20nos

PREPARATION:

Cut sole filet into neat supreme (diagonally). Apply salt, pepper, lemon juice & mustard powder. Leave the supremes for about 15 minutes. Melt butter in a pan. Shallow fry the fish on both the sides until browned & just cooked. Transfer to a food pan by neatly arranging the pieces. Prepare lemon butter by heating butter until nicely browned. Add in lemon juice. Immediately pour over the fish. Garnish & serve hot.

NOTE- DO NOT OVERCOOK THE FISH. 


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