English
White Pomfret
White pomfret are fishes of excellent texture and superb flavour. They are best baked, poached or shallow fried. Complement and contrast the flavour and texture with charred red capsicum, couscous and crisp-fried, thin strips of leeks.Alternatively, stuff whole fish with chopped prawns, mussels, cooked rice and fresh winter tarragon, and bake. Remember to score the thickest part of the flesh before cooking.Stuart Prosser from Prosser’s on the Beach in Hobart prepares “Ray’s bream on fennel and celeriac brandade with fried capers”
One kg served : 2 people
Small : 250 gm to 350 gm
Medium: 360 gm to 590 gm
Large: 600 gm up
SMALL : 1KG 3P
MEDIUM : 1KG 2P
LARGE : 1KG 1P
Note : the above mentioned pieces can vary accordance of the weight of fish
White pomfret are fishes of excellent texture and superb flavour. They are best baked, poached or shallow fried. Complement and contrast the flavour and texture with charred red capsicum, couscous and crisp-fried, thin strips of leeks.
Clean : We will clean middle of fish , and remove all gut and unwanted parts gills , thorn and tail , and keep the head . . the shape of fish will be as it is but cleaned
Unclean: the shape of fish will be as it is , without any changes and clean , will presented in very pleasant way .. it will be covered , chilled to ready for cooking and storing also
For grill : In this option we will prepare the fish to be ready for grill, by slit the back of fish and clean its middle
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