Pan-fried Fish Fillets with Niçoise Salad

A firm favourite at Skindles; Pan-fried Sea Bass or Bream fillets with Niçoise salad. Here, food writer Cathie Lonnie shares this quick and easy recipe you can try at home, and it is healthy to boot! image by John Paul Urizar

Ingredients

8 Small Chat Potatoes, Quartered

200g Green Beans, Trimmed, cut into 4cm lengths

Olive Oil Cooking Spray

4 (200g Each) Firm White Fish Fillets

1 tbsp Lemon Pepper Seasoning

200g Red Grape Tomatoes, Halved

1 Cup Fresh Flat-Leaf Parsley Leaves

1/2 Cup Pitted Kalamata Olives

1/4 Cup French Dressing

Lemon Wedges, To Serve

Method

Step 1

Cook potato in a saucepan of boiling, salted water for 4 to 5 minutes or until tender. Add beans to pan for the last 2 minutes of cooking. Drain. Rinse under cold water. Transfer to a bowl.

Step 2

Meanwhile, spray a frying pan with oil. Place over mediumhigh heat. Sprinkle fish with seasoning. Cook for 2 to 3 minutes each side or until cooked through.

Step 3

Add tomatoes, parsley, olives and dressing to potato mixture. Toss to combine. Divide salad and fish between plates. Serve with lemon wedges.

Jacqui Priestley spends five minutes with Ruchi Mehrotra of Milaanj at the Beehive in White Waltham

Ruchi, what does Milaanj mean?

The name ‘Milaanj’ means ‘to fuse,’ ‘to mix,’ and ‘to meet,’ which reflects our culinary ethos. It is a fusion of the Hindi word ‘Milan’ and the French word ‘Mélange,’ both of which mean ‘To meet.’

You won’t find the word ‘Milaanj’ in any dictionary because it’s a term we’ve created, just like our innovative cuisine. There has been a lot of thought and reflection behind our name.

What kind of food do you serve at Milaanj? Is there any speciality?

Our menu focuses on elevating British and global dishes with an Indian touch. Our kitchen thrives on innovation, and we create dishes that are unique.

For example, we have reimagined the traditional Italian courgette flower, which is typically filled with cheese and is tempura fried. We’ve created a fusion dish by stuffing it with Indian cottage cheese (paneer). Instead of frying, we grill it (making it a healthier option), and serve it with a creamy spinach sauce, accompanied by rice. This dish represents a complete transformation of the Italian courgette flower and the Indian palak paneer.

Similarly, our most loved and popular honey spiced lamb rump is a favourite among our patrons. The British classic lamb rump is infused with mild Indian spices and served with velvety olive potato mousseline. It’s a perfect example of how we celebrate the fusion of cultures on a plate.

In addition to our fusion creations, we also pay homage to classic British pub fare with offerings like Fish and Chips, Beef Burger, and Chicken Burger.

These familiar favourites are prepared with the same attention to detail and quality ingredients that define all our dishes.

What do you think of The Beehive and the village of White Waltham?

The allure of The Beehive lies in its prime location and inherent charm. I fell in love with it on my first visit. The view of the lush green cricket field and the nearby airfield are the cherries on top. The village of White Waltham itself exudes beauty, and I must say, the village has a fantastic and a very supportive community. It’s been more than 6 months now and we feel very fortunate to have formed connections with many wonderful locals who are now our cherished customers.

Who and what gives you inspiration?

Inspiration flows through the heart of Milaanj. My family is my biggest support. I grew up in a home where the aroma of my grandmother’s and mother’s cooking awakened my culinary curiosity.

This flourished further with the wisdom of my mother-in-law post-marriage. I’m really proud to carry this legacy.

The joy reflected in a customer’s smile and the sight of clean plates are the silent accolades that drives me. We embrace the philosophy of “Atithi Devo Bhava,” treating our guests with divine respect.

Our commitment is to offer a good meal, and a memorable experience ensuring that every visit to Milaanj is a celebration of taste and tradition.

What next for Ruchi Mehrotra, and what does the future hold?

It’s not just Ruchi Mehrotra; it’s about the entire Milaanj Family! While I may be the face of the business, I couldn’t accomplish this without my family, friends and the hard-working team.

Milaanj represents the dedication and hard work of both my team and my family. We are diligently working hard in our present to brighten our future, and with unwavering determination, we will surely reach the stars.

We wish you all the very best for the future, Ruchi.

Milaanj at the Beehive, White Waltham

Where culinary innovation meets seasonal inspiration reservations@thebeehivewhitewaltham.com thebeehivewhitewaltham.com