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Poached bow of seer with red pepper sauce

INGREDIENTS:

Fish: 250 gms

Olive oil: 50ml

Garlic: 20gm

Finely chopped red peppers: 2 diced

Parsley: Garnish

Water: 3 cups

Celery: 1 stick

Leeks: 1 no

Carrot: 1 no stick

Lemon juice: 2 tsp

Onion: 1 sliced

Pepper corn: 10

Salt to taste

Chef Raghu has been working for the GRT group for more than a decade now. Currently, he is posted in Madurai. He specialises in Continental and Chinese cuisine.

METHOD:

Poaching:

Mix celery, leeks, onion sliced, pepper corn, carrot, lemon Juice salt in a large pan. Add enough quantity of water and bring to boil. Add the fish and simmer for 20 to 30 minutes till the fish is nicely cooked.

Sauce:

Heat olive oil in a large sauce pan. Sauté garlic until tender. Add diced red pepper and sauté for 2 to 3 minutes. Remove from the fire. Pour into blender and puree until smooth. Now add the fish stock in the red Pepper puree and cook for another three minutes. Add salt to taste and garnish with chopped parsley.

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