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Main Ingredients | Asparagus, Pomfret fillets |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Asparagus Fish
- 8 sticks Asparagus
- 4 Pomfret fillets
- 2 cups Orange juice
- 1 tablespoon Lemon juice
- a few sprigs Tarragon
- to taste Salt
- as required Butter
- 1 Orange
- 1/4 teaspoon Orange zest , finely chopped
- 1/4 teaspoon Lemon zest , finely chopped
Method
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Info
Calories | 87 |
Carbohydrates | 6.75 |
Protein | 13.17 |
Fat | 0.98 |
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