Pomfret with Mushroom Sauce Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Pomfret fillet16 Medium (White Pomfret)
 Butter100 Gram
 Oil3 Tablespoon
 Seasoned flour1 Tablespoon (For Dusting)
For marinade
 Salt2 Teaspoon
 Ground white pepper2 Teaspoon (Fresh)
 Lime juice2 Tablespoon (Juice Of 2 Limes)
 Mushroom sauce1 Tablespoon
 Button mushrooms750 Gram
 Oil2 Tablespoon
 Cornflour1 Tablespoon
 White wine2 Cup (32 tbs)
 Salt1 Teaspoon
 Ground white pepper1⁄2 Teaspoon (Fresh)
 Finely chopped parsley2 Tablespoon


1. Wash the fish and pat dry on a kitchen towel.
2. In a shallow large dish, combine salt, pepper and lime juice. Season the fish well with the marinade, rubbing it into the fish.
3. Cover the dish with plastic wrap and place in the refrigerator for a minimum of 20 minutes to marinate.
4. Wash the mushrooms well. Slice the mushroom caps and finely chop the stems.
5. In a cup, dissolve the corn flour in wine.

6. In a large skillet, melt the butter with a tablespoon of oil over a medium flame.
7. Add chopped mushroom stems and sauté for 1 to 2 minutes then add the sliced mushroom caps and sauté for another 2 to 3 minutes more.
8. When the mushrooms are tender, pour in the corn flour mixture and bring to a boil, stirring continuously.
9. Reduce the flame and simmer for a few minutes, stirring occasionally until the sauce thickens.
10. Season the sauce with salt and pepper and remove from heat. Keep the sauce warm by placing the pan over a pot of simmering water.

11. In a large frying pan, melt the butter over a medium flame.
12. Dredge the marinated fish in seasoned flour and fry in the butter until golden brown and crisp on both sides. Fry the fish in batches. If the butter starts to brown, add a little oil to the pan.
13. Remove the fish on a warm platter.

14. Place two fish per plate or arrange all on a serving platter.
15. Spoon the sauce and mushrooms to coat the fish.
16. Garnish with a sprinkle of chopped parsley.
17. Accompany with wedges of lime if you like.