https://www.lifestylefood.com.au/recipes/24215/poached-fish-with-dill-crust

LifestyleFOOD.com.au

This is a great dish for a large dinner party as you can easily cook a large amount of portions without dirtying any dishes.

Ingredients

  • For the fish and crust

  • 4 thick fleshed fish fillets, cleaned, pin boned and skin removed (salmon, rockling snapper, blue eye or bass grouper)

  • Other

  • 1/4 cup cream

  • 50 grams Japanese (Panko) breadcrumbs, blitzed in a food processor to a powder

  • 30 grams gruyere cheese

  • 45 grams soft butter

  • 2 tablespoon chopped dill

Method

  • 1.

    Insert large knife into large bowl of Electrolux Masterpiece Food Processor (or similar), add breadcrumbs and blitz to a fine powder. Set aside and wipe out large bowl.

  • 2.

    Insert the spindle with the fine shredding/grating blade into the food processor. Press the power button followed by the start button and grate the cheese finely.

  • 3.

    Remove grater blade from the spindle and place on the dough hook attachment. Add cream, breadcrumbs and butter thyme and pulse mix to a creamy dough.

  • 4.

    Remove the dough and roll it between two sheets of baking paper approx. 3-4 mm thick, place in the freezer and let harden for 20-30 minutes.

  • 5.

    Preheat oven to 220 degrees fan force.

  • 6.

    Remove and peel off a sheet of baking paper and place the fish fillets onto the crust. With a sharp knife cut around the fish fillets so that each fillet is covered with a sheet of crust. Peel off the top layer of paper.

  • 7.

    Add a little water to a baking tray and place the fish fillets into it and transfer into the oven.

  • 8.

    Cook for 4 minutes and switch from fan force to full grill and cook until the crust is golden brown (the fish is perfectly cooked when you insert a paring knife right underneath the crust and check its temperature. If the fish is warmish it is ready, if cold cook a little longer and if hot it is overcooked).

  • 9.

    Remove the tray from the oven and place cooked fish onto a bed of steamed vegetables or salad to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 324kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 27g
  • Carbohydrate 9g
  • Sugar 1g
  • Sodium 213mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipe written by Walter Trupp for Electrolux
 

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