Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Fillet di bekti a la creative sauce whiskey

INGREDIENTS:

Bekti fillet: 500gms

Fish Mince: 200 gms

Lemon: 2 Nos

Fresh cream: 100 gms

Egg: 2Nos

Mustard: 2 tsp

Fish Stock: 500 ml

Maida: 50 gms

Butter: 50 gms

Whiskey: 50 ml

Salt: to taste

White pepper powder: 20 gms

Chef Elango Babu is working with Hotel GRT Regency, Madurai. He has five years experience in Continental cuisine.

METHOD:

Marinate the fish fillet with lemon juice , salt , pepper and mustard. Marinate the fish mince with lemon juice, egg, salt and pepper. Mix the fish mince well and stuff it in fsh fillet.

Take a heavy pan which is large enough to poach the fish in combination with stock whisky, celery, leaks, onion, and pepper, salt. Bring to boil and reduce the heat. Let the stock simmer for a while. Now add the fish in the stock and cook for six to eight minutes more. Garnish with chopped parsley.

Printer friendly page  
Send this article to Friends by E-Mail