Tuesday, December 4, 2007♥
yesterday was a long time ago...
Almond Crusted fish
Ingredients: Fish
4 whole Fish Fillets(Dory, Salmon.Seabass)
Salt
Pepper
Flour for dusting
2 eggs,beaten
100g Almong flakes(toasted and chopped)
Oil for cooking
Method:
Season Fish fillet w/salt &pepper. Dust with flour and dip into beaten egg. Coat with almond flakes. Heat oil and pan fry fish fillets till golden brown.
Hollandaise Sauce
Hollandaise Sauce:
¾ Egg yolks(emulsifying effect)
1 tbsp Dijon Mustard
2 tbsp lemon juice/white vinegar
300ml Clarified Butter(butter cooked till caramelise)
Salt & pepper to taste
2 sprigs Fresh Basil, chopped( Italian Basil)
3 tbsp white wine
Method:
Whisk egg yolk, mustard and lemon juice together over a gentle hot water bath. Slowly by the drops, drizzle in the clarified butter. Increase to a small trickle as the egg yolk starts to bind the mixture.Put onto water bath to slowly thicken.Season the sauce to taste w/salt & pepper. Add Freshly chopped basil. Set the sauce aside.*Do not freeze/chill the sauce as this will break the entire emulsion.
Garnish:
3 medium Potatoes, sliced, blanched ( Russet/Dutch)
1 tbsp Butter
2 srips Bacon
1 tsp Garlic
2 Sprigs Thyme
320g Beijing Cabbage, sliced
100 ml water
100ml Whipping Cream(milac gold)
1 tbsp Maggi Concentrated Chicken Stock
Method:
1. Fry bacon w/butter
2. Then add in cabbage, fresh thyme
3. Then add in dairy cream
4. black pepper to taste
5. a bit of chicken stock
Presentation:
Divide potatoes and cabbage into 4 portions. Arrange fish fillets over the cabbage, spoon basil hollandaise over and serve.
forgotten fantasy ♥ 3:43 AM
