Pomfret Portugaise No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt To taste
Pepper powder To taste
Lime 1 No.
Fresh white bread crumbs 25 Gm
Madras onions 50 Gm
Mushrooms 50 Gm
Tomato 200 Gm
Cheese 50 Gm
Parsley ¼ Bunch
Butter 10 Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt


Pre-preparations:
1. Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
2. To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
3. Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds.

Steps:
1. Sauté madras onions and mushrooms lightly in a little butter.
2. Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
3. Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.

To serve:
Serve hot in the same container (casserole / pie dish) garnished with parsley.

Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.