Baked Mullet with Roasted Aubergine

Mullet is a beautiful fish that is usually available around the year. Its not very expensive and is a good source of the Omega3 fatty acids. It has a slightly sweet taste and gets along great with a lil lemony twist. You need: Mullet. Preferably about 750 grams or so weight when it was whole.Continue reading “Baked Mullet with Roasted Aubergine”

Salmon en Papillote (Salmon in Parchment)

I love this simple and very healthy French technique. All you need is a fast cooking protein, an aromatic herb and some seasoning. You need: Salmon. Basil leaves. Olive oil. Salt and Pepper. Parchment paper. The fish must be at room temperature. The width of the parchment paper must be at least 4 times theContinue reading “Salmon en Papillote (Salmon in Parchment)”

Pink Blush

A simple meal with a blush of pink. You Need: Salmon. Must be at room temperature. Salt and Pepper for the seasoning the salmon. Thinly sliced radish. Pomegranate seeds. A teaspoon of either lemon juice or apple cider vinegar. Green chilly, remove the pith and seeds. Chop it up. Sprinkle salt and pepper on theContinue reading “Pink Blush”

Salmon ‘n’ Sage Butter

Simple fine dine experience at home. You Need: Atlantic Salmon. Butter : About 50 grams per slice of salmon. Fresh Sage Leaves. Salt and Pepper. Sprinkle some salt and pepper on the fish. Hot grill pan, place the fish, salted side up. Meanwhile melt some butter in a small pan. When its fully melted, addContinue reading “Salmon ‘n’ Sage Butter”

Fried Bombil (Bombay Duck)

This is a very delicate fish and a little tenderness and patience is a must. You need: Bombil, cleaned and cut open like a butterfly. Ginger Garlic paste. Red chilly powder. Turmeric. Mustard oil. Vinegar. Salt. For the coating: Rava. Salt. Black pepper powder. Take all the masala in a dish and use a whiskContinue reading “Fried Bombil (Bombay Duck)”