Well it's the weekend already , sometimes rather than going pub hopping , or a fine dine you feel like throwing on some pyjama sitting back and relaxing and enjoying a good meal at home , a glass of good wine with some oldie music , I used to have this feeling quite often when I was in college , my flatmate and also best friend as big a foodie as I am , our week would revolve around what we are going to cook over the weekend , we couldn't plate up exotic dishes due to lack of funds and appliances , college students are always broke , no matter how much allowance you get it just isn't enough ever . So our dishes then would be usually pan seared chicken with a few basic ingredients , I am going to write a detailed post on our budget food experimentation recipes soon .
This dish came up over a discussion on the phone with my significant other about coloured rice , which reminded me of a master chef recipe where one of the contestants coloured baby octopus using beetroot and it all happened as I was on an "apparent diet " then so i wanted to have steamed fish . I pared up the combination and marinated my fish with the herbs that compliment the underrated beetroot flavour and had this absolutely stunning and delicious dish plated up . I usually am never satisfied with my food , always feel I could improve a bit more here and there but this is one of those experiments that boosted my confidence , and left my taste buds spell bound. The dish does have a lot of components but it isn't difficult to do them at all , the steps are extremely simple .
INGREDIENTS:
- Fish Fillet , about an inch thick ( You could use any fish , due to lack options living in jaipur i had to use catfish and surprisingly it came out very well , if i have the option , would use a salmon fillet , it being by favourite fish )
- For the marinade : Thyme and Pepper about 1 Tbsp each
- 1 Tbsp Oil
- 2 Cups of Beetroot , diced finely
- 3-4 Large Potatoes
- Half a cup of butter
- 5-6 Cloves of Garlic , chopped finely
- 1 Cup of rice
- 1 Tbsp of Blue cheese
- 1 Tbsp Cornflour
METHOD:
- In a bowl , add the thyme , pepper and oil and apply on the fish evenly . Wrap the fish in foil, seal all ends and fork the fish through the foil gently . Keep the fish aside until you have the other components ready .
- Scoop the potatoes , apply a tbsp of butter with salt and thyme , roast it in the oven at 180 degree Celsius for about 25-35 minutes , or until done , you can even use an air fryer for this step , and cook potatoes for about 10-12 minutes in the air fryer . Also roast the potato pots made from scooping the potatoes , cut the round edge so that it is flat and can stand on the plate
- Put the rice to boil with about two cups of water in a vessel and lid it until done .
- Sauté one and a half cup of beetroot with garlic , add 1/4th cup of water and cover it with a lid , cook until the beetroot is on the softer side but not gooey.
- Mash the beetroot , don't mash them fine , slight chunky pieces in the rice compliments the flavours and links nice .
- Add in the cooked rice to the beetroot mash , and there you go , your yummy pick rice is ready
- Put the fish to steam , I used a bamboo steamer over a wok but you could also use a rice cooker if you don't have the bamboo steamer , cook the fish for about 8-12 minutes
- Meanwhile your fish is getting done , for the beetroot purée churn the left half cup in the food processor , in a pan heat about a tsp of oil and add in the churned beet , and stir for about a minute , add a tbsp of cornflour and stir again for about a minute , add in the blue cheese .
- For the garlic butter , melt the butter in the microwave , in a pan sauté the garlic until golden brown and add in to the melted butter
- Once your fish is cooked , sprinkle some salt on it and assemble all the components onto the plate , and devour this yummy dish !
Voila! Its ready !!!
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