We have a wonderful, restaurant-like Grilled Basa on Mashed Potato recipe today. I’m telling you, you’ll lick the plate clean if you are into subtle flavors, continental aromas and comfort food. You will also lick the plate clean if you are into copycat-ing famous recipes from three-star restaurants (read: Grilled Basa in Pepper Sauce), and enjoying it in the comforts of your home, in half the price. We had a huge party at ours yesterday and this is what we came up with!
You know, there is something about food and good friends. They go along like hay on fire. In this part of the universe, we are roughly four of us who really enjoy eating good. And it is not just about the food, but also about its flavors, texture, presentation and service. We are critical with judging and I am not liberal at all. At times I am rather unforgiving. So when we went to PotPourri in Vashi, Navi Mumbai, and tasted their Grilled Basa on Mashed Potatoes, we really loved it. I knew instantly that I need to copycat this – it costs somewhere between Rs. 250-350/- and on broke days the cravings really catch up. Getting me?
This benevolent gentleman, who also happens to be our friend, came home with 2 kg of Basa fillets – the deal was to make Paturi. But as usual, being a girl of variety over quantity, I churned PotPourri’s Grilled Basa with Pepper Sauce served on mashed potatoes and served it up as an appetizer. Believe me, it vanished. Like, really vanished. So here it is, me giving out the recipe of that much wanted Grilled Basa with Pepper Sauce served on mashed potatoes, so you can Slurrp too. Not many people would let out their secret guys, not many 😉
P.S: Photographs by George Kurien – one of the best photographers I personally know and a friend I can count on. George Kurien is a photo-journalist with a leading magazine and a foodie like us.
PotPourri-Restaurant-Inspired Grilled Basa on Mashed Potato with Pepper Sauce
Ingredients:
- Basa fillets (cut into pieces): 1 kg
- Large potatoes (peeled and cut into squares): 4
- Dried Italian herbs: 1 tsp
- Thai seasoning: 1-2 tsp
- Chilli flakes: according to taste
- Pepper sauce: 2 tbsp
- Butter (divided): 3 tbsp
- Salt and pepper to taste
- Chopped garlic cloves (large): 3
- Chicken stock or water: 1 tbsp
- Full cream: 1/3rd cup
- Grated Parmesan: 1/3rd cup
Method:
- Grilling the fish. Pat the Basa dry. Add the Thai seasoning, salt and pepper. Mix well with hands. Warm 1 tbsp of butter and ladle on top. Rest for 5-10 min. In a flat pan, heat the the oil and grill the Basa for 5 min on each side. If the Basa starts releasing water, grill it for 3 min more. Save the oil.
- Making the sauce. Heat 1 tbsp of butter in a pan, add the garlic cloves and let it turn brown. Once browned/golden, add the pepper sauce (available in leading super markets). Stir briskly and the chicken stock. Keep warm.
- Mashed potatoes. Boil the potatoes till tender. Run it through a hand-blender until smooth. Add the cream, a tbsp of butter, herbs, salt and pepper. Run it through a blender till fluffy. Keep at room temperature.
- Cooking the Basa in the sauce. In the warm sauce, add your grilled Basa and dry the sauce up by cranking the heat up. Keep warm.
- Assemble. In a plate, add the mashed potatoes and serve the cooked Basa with Pepper Sauce.