John Myers
Contents
show
Fish Fillet with Almond Butter Parmesan Crust on Mashed Potatoes with Fennel Vegetables
The perfect fish fillet with almond butter parmesan crust on mashed potatoes with fennel vegetables recipe with a picture and simple step-by-step instructions.
fish
- 800 g Halibut freshly cut fish
- 2 tbsp Butter
crust
- 100 g Liquid butter
- 100 g Freshly grated Parmesan
- 100 g Chopped almonds
Herb sauce
- 1 bunch Seasonal herbs
- 150 ml Sunflower oil
- 4 Pc. Anchovies fillet
- 2 tsp Capers
Mashed potatoes
- 600 g Floury potatoes
- 1 Pc. Leek
- 200 ml Milk
- 1 Pc. Fennel bulb
- Steamed fennel vegetables
- Salt
- Pepper
- Oil
crust
- Knead all ingredients together with a fork, roll them out very thinly between two parchment papers and then chill (ideally in the freezer).
Herb sauce
- Process all ingredients with the hand blender to a green herbal oil and season with salt and pepper.
Mashed potatoes
- Boil and peel the potatoes, then mash them in the hot milk with a potato masher or fork. Cut the leek, wash and cut into small pieces. Sauté briefly in a little butter or oil without it getting any color. Then mix with the mashed potatoes and season with salt and pepper
fennel
- Halve the tubers and cut into thin slices so that the stalk holds the slices in shape. Fry briefly and vigorously so that the fennel vegetables are colored on the outside and are still firm to the bite.
fish
- Divide the fish into 5 portions and cut the almond butter Parmesan crust with scissors to match the size of the fish fillets. Lightly fry the fish fillets on one side in a little oil or butter until the edges turn white on the outside. Then take it out and place on a baking sheet. Place the cut almond butter Parmesan crust on the fish without baking paper and fry for about 3 minutes under the grill snake until crispy.
Facebook Comments