How to make Asparagus Fish -
Fish flavoured with asparagus and orange juice.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Pomfret fillets (पापलेट के फिले)
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Asparagus Fish checkout Asparagus With Saffron Chilli Cheese Sauce, Asparagus Canapes, Pepperoni and Asparagus Canapes. You can also find more Snacks and Starters recipes like Club Sandwich - SK Khazana Recipe Mixed Fruit Chaat Kurkuri Pohe Chocolate Peanut Stars
Asparagus Fish Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Asparagus Fish Recipe
Asparagus 8 sticks
Pomfret fillets 4
Orange juice 2 cups
Lemon juice 1 tablespoon
Tarragon a few sprigs
Salt to taste
Butter as required
Orange 1
Orange zest , finely chopped 1/4 teaspoon
Lemon zest , finely chopped 1/4 teaspoon
Method
Step 1
Preheat oven to 170°C. Heat some water in a deep non-stick pan, add a little salt and blanch the asparagus sticks in it. Mix 2 tbsps orange juice, lemon juice, 2-3 tarragon sprigs and salt in a bowl. Add the fish fillets and let them marinate for a while.
Step 2
Apply a little butter to butter paper pieces. Cut orange into thin slices. Place a fish fillet on each butter paper, arrange some orange slices on it and place another fillet over it.
Step 3
Place some tarragon sprigs, asparagus, a little butter and sprinkle sea salt and fold the butter paper to make a parcel. Place the parcels on a baking tray and cook in the preheated oven for 15 minutes.
Step 4
Heat remaining orange juice in a non-stick pan, add orange zest and lemon zest and cook on medium heat till it thickens slightly. Remove fish from oven and open the parcels.
Step 5
Place fish on a serving platter, drizzle a little butter, a little orange sauce, garnish with a tarragon sprig and a few orange slices and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
