MUSTARD MARINATED FISH ROULADE: A FINE DINING SEAFOOD RECIPE BY CHEF ANIRBAN DASGUPTA: Part-9.
Wednesday, 5/August/2026: Chef Anirban Dasgupta was born in the historic town of Chittaranjan in West Bengal, renowned for India’s first railway locomotive manufacturing facility and its rich cultural heritage along the Damodar river. Raised in an academically accomplished and culturally vibrant family, he inherited values of discipline, education and artistic excellence from an early age. His father is a metallurgy engineer while his mother is a gifted Bharatanatyam dancer and accomplished Rabindra Sangeet, Nazrul Geeti and Palli Geeti vocalist.
Chef Anirban Dasgupta.
This strong cultural foundation and early exposure to music and tradition continue to influence Chef Anirban Dasgupta’s creative approach to Indian cuisines and culinary excellence, shaping his distinguished journey in the hospitality industry. It’s now time to discover Chef Anirban Dasgupta’s exclusive recipe and recreate this authentic culinary masterpiece in your own kitchen while experiencing the flavours, traditions and craftsmanship of Indian cuisine.
Mustard marinated fish roulade.
MUSTARD MARINATED FISH ROULADE:
INGREDIENTS:
| Ingredient | Quantity |
| Fish Fillet | 1 no |
| Yellow Mustard Paste | 2 tbsp |
| Salt | To taste |
| Lime Juice | 2 tsp |
| Cilantro Mint Juice | 10 tbsp |
| Agar Agar Powder | 12 g |
METHOD:
Marinate the fish fillet with yellow mustered paste, salt, lime juice.
Make cilantro mint juice, add Agar Agar powder make a pouring consistency, put in squeeze bottle.
Put drop by drop in chilled oil to make pearls, GRILL THE FISH ROULADE.
SERVE HOT and garnish with cilantro mint pearls.
THE RECIPE AND PICTURE COURTESY BY: Chef Anirban Dasgupta.
A Report by: REFT Today.
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