TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
FANCY FUSION FISH ROLL
SERVES
1
PREPARATION
25Mins
BAKING
20 Mins
SPICY CREAMY SAUCE (PER PERSON):
1 teaspoon garlic paste
1 teaspoon green chilli paste
2 tablespoons skinless boiled
tomatoes (page 351)
2 teaspoons lemon juice
2 teaspoons orange juice
1 teaspoon fish sauce
1 teaspoon sugar
3 tablespoons whipping cream
½ teaspoon orange rind
BASA ROLL:
200 g (per person) dory fish fillet
¼ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Toothpicks
¼ cup spicy creamy sauce
DETAILS :
SAUCE: In a pan, mix the paste of garlic and chilli. Heat the mixture and add all the ingredients from tomato to sugar. Once the sauce thickens, add whipping cream and orange rind. Heat until it simmers. Remove from the heat immediately. Taste and adjust the seasoning.
PREHEAT the oven to 200ºC.
SEASON the fish fillet with sea salt and black pepper. Roll and close the edges with toothpicks.
BAKE the fish roll for 20 minutes. Discard the liquid, arrange the roll on a dish and pour the spicy creamy sauce over the fish roll. Garnish as you wish. Increase the fish fillet as desired.
