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We hope you got insight from reading it, now let’s go back to pan seared pomfret & glazed carrots & fish consommé recipe. You can have pan seared pomfret & glazed carrots & fish consommé using 22 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Pan Seared Pomfret & Glazed carrots & Fish Consommé:

1. Get 1 pomfret fish (clean, wash & make slits.)
2. Provide 1 tsp mixed herbs seasoning
3. Prepare 1 tsp honey
4. You need 1 lemon juice squeezed
5. Provide to taste salt
6. Take as needed black pepper powder
7. Get 2 tbsp butter
8. Provide 1 tbsp oil for shallow frying
9. Use for fish consommé (broth) : fish bones /head/ skins /trimmings
10. Take 2 cups water
11. Get 2-3 cloves garlic chopped
12. Take 1 tsp tomato puree
13. You need 1 tsp soya sauce
14. Prepare to taste salt
15. Prepare 1 tsp honey
16. Provide 1 tsp dried Rosemary
17. Provide for glazed carrots :
18. Take 2 carrots boiled
19. Prepare 2 tsp sugar
20. You need 1 tbsp butter
21. You need 1/2 cup water
22. You need for garnish : blanched spinach leaves dried basil leaves crushed

Instructions to make Pan Seared Pomfret & Glazed carrots & Fish Consommé:

1. In a bowl add mixed herbs, honey, salt, - lemon juice, pepper powder & marinate the fish in this mixture for 15 -2O mints - for fish broth: in a saucepan heat 2 cups - of water. add the fish bones, - garlic,tomato puree, soya sauce, - rosemary & honey.
2. Give the mixture a gentle stir and allow the brew to come to a simmer for 10 minutes, uncovered & keep stirring until consistency thick. - Strain the broth through a fine-mash strainer and season lightly with salt & crushed black pepper. keep aside
3. For glazed carrots : boil water in a pan. add sugar & butter. cook for few - seconds & add the boiled carrots. saute - till sugar is caramelized & light golden.
4. In another pan heat oil, add butter & sear the marinated fish. shallow fry until golden brown on both sides. - transfer the fish broth in a serving plate. - placed the seared herbed fish in the - broth, place the caramelized carrots & - blanched spinach leaves. - sprinkle dried basil leaves & serve hot.

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