Fish Fillet with Nut Herb Crust and Leek Vegetables
Fish fillet with nut herb crust and leek vegetables is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red chili pepper
- 0.5 tsp Peppercorns
- 2 tbsp white bread crumbs
- 4 tbsp ground hazelnuts
- 50 g soft butter
- 1 egg yolk
- Salt
- 1 splash Lemon juice
- 4 cod fillets (about 180 g each)
- 2 tbsp Vegetable oil
- 1 stalk leek
- 2 tbsp butter
- 100 ml dry white wine
- 100 g crème fraîche
- a handful dill leaves
Instructions
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1.
Wash, trim and finely chop the chili pepper. Coarsely crush the peppercorns in a mortar and mix with the chili, bread crumbs, hazelnuts, butter and egg yolk. Season with salt and lemon juice.
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2.
Preheat the oven to 200°C (400°F) fan‑forced or conventional.
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3.
Rinse the cod fillets, pat dry, season with salt and pepper and sear in hot oil in a non‑stick pan for 1–2 minutes on each side until golden brown. Transfer to a parchment paper lined baking tray. Spread the nut mixture generously over the fish and bake for 6–8 minutes until golden.
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4.
Wash, trim and slice the leek into strips. Sauté in hot butter for 2–3 minutes. Deglaze with white wine and simmer for 3–4 minutes. Remove from heat, stir in crème fraîche and dill leaves. Season with salt, plate on bowls, place fish on top and serve.
