Seaweed with almond crust and coriander mayonnaise

Name: seaweed with almond crust and coriander mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bag fresh coriander 15 g; 1 teaspoon sambal oelek; 1 teaspoon ginger syrup; 6 tablespoons yoghurt mayonnaise; 2 slices old white bread; 1 bag garnish almonds 45 g; 2 cloves garlic; 2 tablespoons stir fry oil; salt; 4 seawolf fillets a ca. 225 g

A tasty recipe. The main course contains the following ingredients: fish, fresh coriander (15 g), sambal oelek, ginger syrup, yoghurt mayonnaise, old white bread, garnish almonds (45 g), garlic, stir-fry oil, salt and sea wool fillets (a ca. 225 g).

Ingredients

Kitchen Stuff

food processor
baking paper

Directions

Keep four twigs from coriander, put the rest in a food processor. Add Sambal, ginger syrup and yogurt mayonnaise and mix everything into nice smooth mayonnaise. Place in a refrigerator until used. Cut off bread crusts. Bread crumble in food processor. Add and finely chop almonds. Peel the garlic and press it over it. Add oil and some salt and mix briefly.
Preheat the oven to 200 ° C or gas mark 4. Cover the baking sheet with parchment paper and place seaweed fillets on top. Almond mixture to distribute. Seawolf in the middle of oven for about 15 minutes. Meanwhile preheat four plates. lay the seawolf fillets on plates, create mayonnaise next to them. Garnish with reserved twigs of coriander.