The Skyroom was once a landmark attraction in Kolkata for gourmets. After a run of 36 years, Sky Room closed its doors on December 29, 1993. An important chapter in dining out on excellent Continental cuisine came to an end. The lemonade bottles with 19th-century bullets were a hit for many to pick up as souvenirs. Satyajit Ray’s favourite was the famous Beckty Meuniere. This is a nostalgic dish to the patrons to savour the delicacy from that century.
Beckty Muniere
Ingredients:
Fish
½ cup all-purpose flour
200gms Kolkata beckty pave
Freshly ground black pepper
2tsp vegetable oil or olive oil
2tsp unsalted butter
Sauce
¼ cup unsalted butter, cut into 4 pieces
2 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
Lemon wedges
For Fish
Step 1
Place flour in the pie dish. Rinse fish; pat with paper towels.
Step 2
Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Step 3
Heat oil in a large skillet over medium-high heat until oil is hot and shimmers.
Step 4
Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.
Step 5
Carefully turn fish over and cook until opaque in centre and golden on bottom, 1 to 2 minutes.
Step 6
Pour off drippings from skillet; wipe with paper towels.
For Sauce
Step 1
Place skillet over medium-high heat.
Step 2
Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter)
Step 3
Spread the sauce over fish. Serve with lemon wedges and serve with vegetables.
*Disclaimer: The article has been provided by Chef Bikram Das, Raajkutir. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in the article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.
