This is the season for fish! This Fish with lemon butter recipe is just too good. Make it at home and treat your loved ones. Watch this Masala TV video to learn how to make Fish With lemon Butter,Garlic Mushrooms,Kiwi Cocktail and Chicken With Pumpkin Soup Recipes. This show of Lively Weekend with Host Kiran Khan aired on 5 January 2020.
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Fish With lemon Butter:
INGREDIENTS:
Fish fillets 2
All-purpose flour 20 gm
Butter 30 gm
Lemon 1
Black pepper powder as required
Salt as required
Rosemary leaves 2 tsp
Step 1 / 3
To prepare this main dish recipe, firstly, make sure that the fish fillets are dry. If not, use absorbent paper to remove the moistness from the fillets. Now, in a bowl, combine flour along with fish fillets. Coat the fillets with a very thin layer of flour.
Step 2 / 3
Now, place a pan over medium flame and melt half of the butter in it. When the butter has melted, place the coated fillets in the pan and sprinkle some salt along with black pepper powder over it. Let both the sides cook until it turns golden brown and the crust becomes crispy. Once done, take these fillets off the flame and place them on a plate. Place the same pan over medium flame.
Step 3 / 3
Add the remaining butter in it and let it melt. Once the butter has melted, squeeze a lemon in it and mix the juice with the melted butter. Now, add the rosemary leaves in it and mix well. Once the sauce has thickened, take it off the flame and pour this over the fillets in the plate. Serve this hot with some steamed beans or mashed potatoes.
Garlic Mushrooms:
INGREDIENT
4 tbsp Unsalted Butter
1 tbsp Olive oil
500gm Butter Mushrooms
2 tbsp White Vinegar
1 tbsp fresh Thyme
2 tbsp Chopped Parsley
4 cloves Garlic Minced
Salt and Black Pepper to taste
METHOD:
Heat The butter in a large pan skillet over medium high heat add the mushrooms and cook for 4-5 minutes until golden or crispy on the edges .pour in the white wine vinegar and cook for 2 minutes ,to reduce slightly stir thorugh thyme ,1Tbsp of parsley and garlic .cook for a furthur 30 sec ,until fregrant.
season generously with salt and pepper ( as to taste )sprinkle with remaining parsley and serve warm.
Kiwi Cocktail :
INGREDIENT
500 gm Kiwi
5-6 tbsp Sugar
3 packet Cream
5 tbsp Cream cheese
1 cup Crushed biscuits
½ tin Cocktail
2 tbsp Butter
Cardamom powder as required
Cherry for garnish
METHOD:
In a sauce pan put kiwi and sugar let it cook for 5-6 minutes on medium heat don't make a paste remove the sauce pan from heat and cool it down. chiperize biscuits with butter and keep it in a fridge for a while .mix cream ,cream cheese ,coctail together add cardamom powder in it and mixx well now layer it.
Chicken With Pumpkin Soup:
INGREDIENT
Whole chicken 1
Garlic 1 clove
Butter 500 gm
Olive oil as required
Lemon as required
Rosemary as required
Parsley as required
Salt, Black pepper for seasoning
Honey ¼ tbsp
Cinnamon 1 tsp
White vinegar 3 tbsp
Nutmeg 1/2 tsp
Lemon juice 2 tbsp
Ingredient for pumpkin soup
Pumpkin 1 pound
Extra virgin oil 4 tsp
Onion 1
Chopped garlic 1 tbsp
Cinnamon 1 tsp
Salt 1 tsp
Ground nutmeg 1/2 tsp
Ground pepper 1/2 tsp
Thyme a pinch
Vegetables or chicken broth 3 cup
Cashew puree 1/2 cup
METHOD
Preheat oven at 180 C ,combine olive oil,melted butter,lemon juice together,rubbing all over the chicken,inside the cavity .Season chicken outside and inside with salt ,pepper,parsley and nutmeg.stuff the garlic head into cavity along with the rosemary springs and lemon tie drumstick together.insert thermometer in thickest part of thigh reads 170 -175C cook through until golden and crispy.
INSTRUCTION FOR SOUP
preheat oven at 180C bake pumpkin for 45 min to 1 hour scoop the flesh from the pumpkin Meanwhile,heat oil add onion,garlic stirring sprinkle cinnamon,salt,nutmeg,pepper and cayenne cook until fragrant about 30 seconds add 3 cups broth of chicken and spice mixture and bring to a gentle boil over high heat.heat to maintain a simmer.hold off the heat until the pumkin soft add cashew puree in it.
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