Fish steak platter | How to make Fish steak platter

By Praty Usha  |  28th Mar 2018  |  
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  • Fish steak platter, How to make Fish steak platter
Fish steak platterby Praty Usha
  • Prep Time


  • Cook Time


  • Serves





About Fish steak platter Recipe

A recipe inspired by Mediterranean cuisine. Perfect for a Sunday brunch.

Fish steak platter

Ingredients to make Fish steak platter

  • 1. For fish steak
  • Pomfret fillet 5 inch long ang 1/2 inch thick
  • salt 1/2 tspn
  • Crushed black pepper 1/2 tspn
  • butter 1 tbsp
  • 2. For steamed vegetables
  • Diced Red and yellow bell pepper 1/2 cup
  • French bean cut into 1/2 inch long pieces 1/2 cup
  • salt and crushed black pepper a pinch of each
  • 3. For white sauce
  • butter 1 tbsp
  • Maida/all purpose flour 1 tbsp
  • Dried herbs 1 tspn
  • Milk 1/2 cup
  • 4. For mashed potato
  • potato one medium sized
  • salt 1/2 tspn
  • Milk 1 tbsp
  • butter 1/2 tbsp
  • Fresh cream 1 tbsp
  • 5. For garlic bread
  • White bread 1 slice
  • butter 1 tspn
  • Dried herbs 1/2 tspn
  • Sliced garlic 1 clove

How to make Fish steak platter

  1. Pressure cook potato for 5 min till it is completely cooked
  2. Steam diced vegetables in a steamer till they are 3/4 th cooked. Strain and toss them with salt and pepper and keep aside
  3. Mash boiled potato with salt, butter, milk and fresh cream to a smooth creamy consistency and keep aside
  4. Marinate fish stake with salt and pepper
  5. Add butter to pan and roast fish steak in butter from both sides till cooked from inside and slightly charred from outside. Keep aside
  6. Heat another pan and add butter. Add maida and keep stiring to avoid lumps. Add milk and keep stiring till it reaches the consistency of sauce. Add dried herbs n mix well
  7. Take white bread slice n remove the sides. Toast bread and apply butter generously on hot toast. Rub the garlic slices on toast. Sprinkle dried herbs on it
  8. First plate the fish steak in the middle of the plate and pour the white sauce on it
  9. Plate the mashed potato, steamed vegetables and garlic bread as shown in picture
  10. Serve hot

My Tip:

Serve it hot with a fruit punch or mocktail to make a complete brunch

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