Cordon bleu is a cutlet in which a thin slice of pounded meat is wrapped around cheese, then breaded and pan fried or deep fried. Various meat can be used for this purpose, such as chicken, veal, ham etc.
But as the name reveals I replaced meat with fish fillet and made a fish cordon bleu. I used Atlantic Cod fillets which can be replaced well by our favourite ‘Bhetki’ fish. The combination of fish with molten cheese made it so exquisitely delicious that is hard to explain in words. So better to prepare and try yourself. 😉
Ingredients to serve 2-4 :
- Fish fillet – 1 (approx. 150 gm)
- Onion paste – 1½ tbspoon
- Ginger – garlic paste – ½ tbspoon
- Green chilli paste – 1 teaspoon (optional)
- Lime juice – 1 tbspoon
- Black pepper powder – ½ teaspoon
- Salt to taste
- Mustard sauce or “Kasundi” – 1 tbspoon
- Grated cheese – 3-4 tbspoon
- Chopped Parsley – 2 tbspoon (heaped)
- Egg (beaten) – 1
- Breadcrumbs to coat
- Flour – 2-3 tbspoon
- Oil for pan fry
Clean and take out 4 medium size thin fillets of square or rectangular shape out of the large fillet. Try to cut them in equal size as they are going to be sandwiched with one another.
Marinate the fillets with the ingredients from 2-7 for at least 2 hours.
To make the filling, mix together the grated cheese and chopped parsley in a bowl.
Now coat one side of a fillet with ½ tbspoon of mustard sauce, spread half of the cheese filling over it, then sandwich it with another fillet. Prepare the other one following the same way.
Now spread the flour and breadcrumbs in two separate plates.
First coat the sandwiched fillet with flour, then dip in the beaten egg and finally coat with breadcrumbs.
Now heat oil in a pan over medium heat and shallow fry both sides of them till golden brown.
Transfer them on a paper towel and then cut diagonally in gentle hand.
Serve hot with mustard sauce , chopped parsley and salad.
- You can also deep fry the fillets. Always maintain the oil temperature moderately hot.