Cook Out | Seared Pomfret in Cherry Tomato Beurre Blanc

Himanshu Taneja, the executive chef at JW Marriott, Mumbai, cooks fish in a butter-rich sauce

Seared Pomfret in Cherry Tomato Beurre Blanc

Serves 2

Ingredients

2 boneless pomfret fillets

20ml extra virgin olive oil

2 potatoes, boiled, peeled and mashed

4 tbsp refined flour

20ml cream

1 tbsp butter

1 lemon

10g parsley, chopped

2 sprigs of basil

Sea salt and black pepper, to taste

For the sauce

120g cherry tomatoes

50g butter

20ml white wine

1 onion

4-5 garlic cloves

10g olives

Method

Wash the pomfret fillets with cold water and pat dry with a paper towel. Season the fish with salt and pepper and leave aside for a couple of minutes and then coat with refined flour (you can also use lemon juice and Dijon mustard to marinate the fish). In a hot pan, pour some oil till the bottom of the pan is covered with it. Place the fish fillets, skin side first, on medium-low heat and cook until the fish is golden brown on both sides. Simultaneously, in another pan, add cream, one tablespoon of butter, mashed potatoes, sea salt and pepper. Use a spatula to mix the ingredients until the potato mash is fluffy. You can also add the chopped parsley, give it a stir and remove from fire.

Remove the fish once it is cooked and pour the oil from the pan over it so that it doesn’t dry out. To the same pan, add white wine and reduce it, then add some cherry tomatoes to this.

In a separate pan, put butter, olive oil and sweat the onions (you can also add garlic), add the wine reduction and more butter. This is a classic French sauce that goes with fish. Add sea salt, pepper, drops of lemon juice, and then strain the sauce. Add the cooked cherry tomatoes and some black olives to the beurre blanc sauce. Now plate the mashed potato first, place the fish on top of this and squeeze some lemon, pour the sauce on top or serve on the side. Garnish with basil and serve hot.

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