Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pan seared pomfret & glazed carrots & fish consommé. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ingredients for Pan Seared Mango Pomfret Recipe. These spiced, shallow fried Pomfret are a delicacy back home in Maharashtra. Pomfret, also known as pompano or butterfish is very popular in South Asia as it is abundant in the surrounding oceans.
Pan Seared Pomfret & Glazed carrots & Fish Consommé is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pan Seared Pomfret & Glazed carrots & Fish Consommé is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook pan seared pomfret & glazed carrots & fish consommé using 22 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Pomfret & Glazed carrots & Fish Consommé:
- Get 1 pomfret fish (clean, wash & make slits.)
- Take 1 tsp mixed herbs seasoning
- Take 1 tsp honey
- Take 1 lemon juice squeezed
- Make ready to taste salt
- Get as needed black pepper powder
- Prepare 2 tbsp butter
- Prepare 1 tbsp oil for shallow frying
- Take for fish consommé (broth) : fish bones /head/ skins /trimmings
- Make ready 2 cups water
- Get 2-3 cloves garlic chopped
- Make ready 1 tsp tomato puree
- Prepare 1 tsp soya sauce
- Get to taste salt
- Take 1 tsp honey
- Make ready 1 tsp dried Rosemary
- Prepare for glazed carrots :
- Make ready 2 carrots boiled
- Get 2 tsp sugar
- Make ready 1 tbsp butter
- Take 1/2 cup water
- Take for garnish : blanched spinach leaves dried basil leaves crushed
When cooked low to medium heat to achieve the crispiest results. A wide variety of frozen pacific pomfret options are available to you, such as part, variety, and certification. These Perfectly Pan Seared Pork Chops with Gravy are so easy to make, incredibly quick and perfectly tender! Pan - seared Promfret with…» Perfectly seared in olive oil, then topped with a special garlic and bell pepper medley.
Steps to make Pan Seared Pomfret & Glazed carrots & Fish Consommé:
- In a bowl add mixed herbs, honey, salt, - lemon juice, pepper powder & marinate the fish in this mixture for 15 -2O mints - for fish broth: in a saucepan heat 2 cups - of water. add the fish bones, - garlic,tomato puree, soya sauce, - rosemary & honey.
- Give the mixture a gentle stir and allow the brew to come to a simmer for 10 minutes, uncovered & keep stirring until consistency thick. - Strain the broth through a fine-mash strainer and season lightly with salt & crushed black pepper. keep aside
- For glazed carrots : boil water in a pan. add sugar & butter. cook for few - seconds & add the boiled carrots. saute - till sugar is caramelized & light golden.
- In another pan heat oil, add butter & sear the marinated fish. shallow fry until golden brown on both sides. - transfer the fish broth in a serving plate. - placed the seared herbed fish in the - broth, place the caramelized carrots & - blanched spinach leaves. - sprinkle dried basil leaves & serve hot.
It didn't take long for me to switch sides, deciding in favor of this easy pan seared sea bass recipe as a quick. The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Seared Pomfret in Cherry Tomato Beurre Blanc Pomfrets are perciform fish belonging to the family Bramidae. Several species are important food sources for humans, especially Brama brama in the South Asia.
So that’s going to wrap this up for this exceptional food pan seared pomfret & glazed carrots & fish consommé recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
