Description

Recipe INGREDIENTS * Fish fillet , about 1.5cm / 1/2" thick
 * 50 gms / 4 tbsp butter
 * 80 ml cream, heavy 
 * 30 gms garlic cloves , finely chopped
 * 1 tbsp Dijon mustard
 * 1 lemon * Sliced olives * Dried herbs
 * Salt & pepper
 * 2-3 Broccoli florets * 2-3 no baby-corns * 20 gms diagonally sliced carrots * Baby Bokchoy 2-3 leaves * Mushrooms (any) 3-4 no * Red and yellow bell peppers diagonally cut * 3-4 halved french beans Instructions
 * Place fish in a dish for marination- ensure the fish isn't crammed in too snugly. Sprinkle both sides of fish with salt, pepper, lemon juice, mustard paste and dry herbs. * Boil water in a pan to blanch (half boiled) vegetables one by one and keep ice water ready for blanched vegetables. * Set a pan over medium-high heat until very hot but not smoking, about 3 minutes. * When the skillet is hot, carefully add just enough oil to evenly coat the skillet. Wait a few seconds for the oil to heat and then quickly add the fish, skin side down. The fillet will contract and curve upwards. When this happens, take a flexible spatula and press the entire fillet gently back down and hold for a few seconds to ensure even cooking and crisp skin all over. Let the fish cook without messing with it too much until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes. * Add the butter, and baste the fish until cooked through, 2 to 3 minutes longer. * Once fish is cooked transfer to a plate and quickly add butter and garlic (until golden brown)in the same pan to toss the vegetables with the seasoning. * Now for making sauce, heat butter in a pan and sauté garlic until brown, add cream, mustard paste, dry herbs, salt and lemon juice stirring it continuously. * Now place fish and vegetables on the plate with a Spoon full sauce, and garnish with herbs and olives. * Serve hot