Red Snapper With Dijon Potatoes Recipe | Evening With Shireen | Chef Shireen Anwar

Method:

Marinate fish fillet with salt, pepper, coriander crushed, coriander leaves, lemon juice and oil, leave it for 30 mins, coat in dry flour and pan fry for 8-10 mins.

Method dijon potatoes:

In a pan add potatoes with half cup cream, salt and pepper ¼ tsp each, mustard powder 1 tsp, fresh basil leaves chopped 1 tbsp, lemon juice 1 tsp, serve this with fish and sauted veggies, like carrot and zucchini, pour dijon sauce over fish.

Method:

In a large bowl add buttermilk, butter, sugar, salt, baking soda, egg, add in yeast, stir in enough of the flour to form a soft dough, turn the dough onto a floured surface, knead until smooth and elastic about 6-8 mins, place in a greased bowl, cover and let it rise for 1 hour in a warm place, punch down dough, turn onto a lightly floured surface, knead for 5 mins, divide into 24 pcs, shape each into a ball, grease a 12 inch iron skillet and sprinkle with semolina, place rolls in prepared pan, cover and let it rise until double about 40 mins, drizzle butter over the rolls, bake on 190 d until golden brown about 20 mins, remove rolls from the skillet to a wire rack to cool.

Method:

Mix together cream cheese, mayonnaise, sour cream, add in ½ tsp crushed red pepper, salt n pepper, add in spinach, artichoke, sprinkle cheese on top, bake for 15-20 mins at 180 d till bubbly. Serve with garlic rolls.