White fish with nut topping, cauliflower puree and salsa
White fish fillet with a crispy jacket of Japanese breadcrumbs and hazelnuts. Delicious with creamy cauliflower puree and fresh tomato salsa.
- 600 g stew potatoes
- 400 g cool fresh flaked meal
- 50 g unroasted hazelnuts
- 25 g Japanese breadcrumbs
- 50 g unsalted butter or margarine
- 525 g fresh pangasius fillet
- 1 el French mustard
- 250 g Cherry tomatoes
- 15 g fresh parsley
- 1 el traditional olive oil
- El vinegar
- 75 ml semi skimmed milk
- 150 g cucumber cost
Preheat the oven to 200 ° C.
Put the potatoes in a large pan of water. Cook as soon as the water is boiling, for 15 minutes until done.
Cut the cauliflower florets into quarters and add the last 5 min.
Meanwhile, put the hazelnuts in a tall cup and grind finely with the hand blender.
Mix together with the panko, butter, pepper and possibly salt to a crumbly mixture.
Grease the baking dish and place the pangasius fillets in it.
Brush with the mustard, spread the panko-nut mixture over it and press well. Bake for about 15 minutes in the oven.
Meanwhile cut the cherry tomatoes in quarters for the tomato salsa and cut the parsley fine.
Beat a dressing of the oil, vinegar and pepper to taste. Spoon the tomatoes and parsley with the dressing.
Heat the milk in a saucepan or microwave (do not boil). Drain the potatoes and cauliflower and collect 100 ml of cooking liquid.
Add the milk, the rest of the butter and the cooking liquid and stamp with the puree mash to a smooth puree.
Scoop with the cucumber cost. Season with pepper and salt.
Spread the cauliflower puree and pangasius fillets over the plates and serve the tomato salsa.
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