Pan Seared Fish on Sautéed Baby Corn and Mushroom with Orange Glaze - By Chef Rajat Ranjeet

A vibrant fusion of flavors, Chef Rajat Ranjeet’s pan-seared fish with sautéed baby corn, mushroom, and zesty orange glaze redefines gourmet elegance.

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Ingredients:

Deskinned Fish Fillet - 160 gms

Tinned Mushroom - 4-5 pcs

Tinned Baby Corn - 4-5 pcs

Butter - 80 gms

Chopped Garlic - 30 gms

Orange Juice - 500 ml

Salt - To taste

Pepper - To taste

Refined Flour - 1 tbsp

Fresh Basil (Julienne) - 5 gms

Olive Oil - 2 tbsp

           

Method:

1. Marinate fish first with salt, pepper, orange chunks, basil, olive oil and keep aside.

2. Heat pan for orange glaze, add butter, chopped garlic, basil, and sauté.

3. Add orange juice and bring it to a boil, then add a little refined flour to thicken the sauce.

4. Check consistency and seasoning, the sauce is now ready.

5. Sauté baby corn and mushroom in butter with chopped garlic, fresh herbs, and seasoning with salt and crushed pepper.

6. Sear the marinated fish.

7. For plating, first put sautéed baby corn and mushroom, then fish, and on top, place orange wedges and chunks.

8. Pour orange glaze and finish with fresh basil leaves. Serve hot.

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