Seer in Mushroom Butter Sauce

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You Need:

  • Two slices of Seer Fish. You can also use Pink Perch, Sea Bass or Salmon. Preferably as a fillet. Skin on or off depends on the fish.
  • 1 heaped tablespoon of butter.
  • 200 gms of Button Mushrooms, finely chopped
  • One onion chopped.
  • One bell pepper, chopped. This is optional.
  • One tablespoon of flour (Maida).
  • One cup of milk.
  • The zest and juice of a lemon.
  • Some finely chopped coriander.
  • Salt and Pepper.

Melt butter and in it saute the onion and mushrooms. Cook on medium to high heat till they are soft. Add the bell pepper. When the onions have started to sweeten, take a deep breath from the pan. Remember this smell. Now sprinkle the flour. Cook on low heat. The smell would have changed to something completely different and raw.

Keep stirring and cook on low heat. Prevent the formation of any lumps. Soon the raw edge will go away and it will start smelling like how it was before the flour was added. At this point add a tablespoon of milk. Mix it in. Keep adding milk in small doses, while stirring. This will prevent the formation of lumps. When the sauce starts to get a a soft boil, season with salt and pepper. Taste and check. Its ok to be a little extra salty and peppery. Sprinkle the coriander. Carefully place the fish. Scoop some of the sauce on top of the fish. Cover and cook till the fish is done. This time depends on the fish being used. My seer slices took about 8-10 mins. Switch off the stove and leave it covered for at least 10 mins. This will allow the fish to get a stronger flavor profile.

Serve warm. This is a meal in itself. But if you have to share with more people, then some garlic bread will go very well with it.

 

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