Sunday, February 6, 2011

Buttered fish fry in white sauce - The Julia Child Way

My sister was craving to eat fish fillets the French style. So we looked for a recipe in the great Julia Child's cookbook "Mastering the art of French cooking" and the video from her show "The whole fish story". Its very easy to make and my mom made this for us during our vacation in Riyadh and it tasted like restaurant food! Simply awesome!

Ingredients:

For the buttered fish fry:
Fish fillets: 4
Salt
All purpose flour Flour to sprinkle
Butter - 5-6 tbsp

For the white sauce (Bechamel sauce):
Butter: 4 tbsp
Flour: 2 tbsp
Milk: 1 cup
Pepper powder: 1 tsp
Chopped parsley for garnish
Fresh cream - 1 tbsp (optional)
Cheese - 1 tbp (optional)

Method:
For buttered fish fry:
Sprinkle salt and flour over both sides of the fish fillets. Heat butter in a pan over a medium flame. When its hot, fry the fish fillets for about 5 minutes on each side.
Heat milk in a saucepan. In another pan, heat butter. Be careful not to burn it. Add flour to it and allow it to froth. This is called the roux Turn off heat and once frothing stops, add hot milk to the roux and mix with a spatula till its thickens. Add pepper powder to this. If required, you can add fresh cream and/or cheese as enrichments. Even butter is added as an enrichment just before serving.

White sauce:
Boil 1/2 a cup of rice. In a kadai, heat some butter and add boiled rice to it. Add defrosted green peas to it. Add some salt as well and combine well.
In a plate, add the rice and peas, place fish fillets on it and pour the white sauce on top. Garnish with chopped parsley. Bon appetit!
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