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.
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.