Pomfret with Mushroom Sauce
|Pomfret fillet||16 Medium (White Pomfret)|
|Seasoned flour||1 Tablespoon (For Dusting)|
|Ground white pepper||2 Teaspoon (Fresh)|
|Lime juice||2 Tablespoon (Juice Of 2 Limes)|
|Mushroom sauce||1 Tablespoon|
|Button mushrooms||750 Gram|
|White wine||2 Cup (32 tbs)|
|Ground white pepper||1⁄2 Teaspoon (Fresh)|
|Finely chopped parsley||2 Tablespoon|
1. Wash the fish and pat dry on a kitchen towel.
2. In a shallow large dish, combine salt, pepper and lime juice. Season the fish well with the marinade, rubbing it into the fish.
3. Cover the dish with plastic wrap and place in the refrigerator for a minimum of 20 minutes to marinate.
4. Wash the mushrooms well. Slice the mushroom caps and finely chop the stems.
5. In a cup, dissolve the corn flour in wine.
6. In a large skillet, melt the butter with a tablespoon of oil over a medium flame.
7. Add chopped mushroom stems and sauté for 1 to 2 minutes then add the sliced mushroom caps and sauté for another 2 to 3 minutes more.
8. When the mushrooms are tender, pour in the corn flour mixture and bring to a boil, stirring continuously.
9. Reduce the flame and simmer for a few minutes, stirring occasionally until the sauce thickens.
10. Season the sauce with salt and pepper and remove from heat. Keep the sauce warm by placing the pan over a pot of simmering water.
11. In a large frying pan, melt the butter over a medium flame.
12. Dredge the marinated fish in seasoned flour and fry in the butter until golden brown and crisp on both sides. Fry the fish in batches. If the butter starts to brown, add a little oil to the pan.
13. Remove the fish on a warm platter.
14. Place two fish per plate or arrange all on a serving platter.
15. Spoon the sauce and mushrooms to coat the fish.
16. Garnish with a sprinkle of chopped parsley.
17. Accompany with wedges of lime if you like.