This western recipe in it’s original form was bland and uninteresting. I have added several ingredients to make it appealing to the Indian taste buds while keeping it still Western. The dish can be extended with 200g of mushrooms fried along with the spring onion.
Fish fillet 1 kg
Cream 200 ml
Mustard powder 2 T
Milk 1/2 C
Vegetable oil 1 tsp
Butter 2 T
Salt To taste
Soft Bread crumbs 1 C
Thyme (dried) 1/4 tsp
Dill (dried) 1/2 tsp
Pepper powder 1/2 tsp
Spring onion diced 1/3 C
Wash and cut fillet into serving size pieces.
Rub salt on fillet.
Blend mustard powder and cream with salt.
Grease a baking dish with a little butter.
Roll the fillet in the mustard and cream and place the pieces in the baking dish.
Mix the milk with the rest of the cream, adjust salt, and pour on the pieces.
Heat the oil in a non-stick frying pan.
Fry the spring onion lightly. Pour over the pieces.
Sprinkle thyme, dill, and pepper powder.
Sprinkle bread crumbs to cover the surface. Dot with the rest of the butter.
Bake at 200° C for 30 minutes or till the surface is golden.