Fish fillet in egg coating with sesame seeds

Ingredients for 2 servings:

• 400 g fish fillet(s) (John Dory, alternatively pollock), fresh or frozen
• 4 pinches of glutamate, highly purified (Aji-No-Moto, see note)
• 1 lemon(s), juice
• n. B. Wheat flour type 405
• 2 eggs, size M
• 1 tbsp creamy coconut milk (24% fat)
• 1 tbsp tapioca flour
• Salt and pepper, black from the mill
• 2 tbsp celery leaves, optional
• 20 g butter, unsalted
• 2 pinches of sweet paprika powder
• 2 pinches of white sesame seeds
• 2 pieces of lemon(s) (segments of a lemon)
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A juicy and spicy fish fillet of a special kind.

Thaw the frozen fillets. Dry fresh or thawed fillets thoroughly with kitchen paper. Sprinkle each side of the fish with a little aji no moto and massage it in. For the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the cores and squeeze gently by hand. Discard the empty parts and the middle part (contains bitter substances). Drizzle the lemon juice on both sides of the fillets and gently massage it in. Crack the eggs and whisk them together with coconut milk, tapioca flour, and a pinch each of salt and pepper using a whisk until smooth. Optionally, whisk in the celery leaves. Sprinkle the fillets very sparingly on both sides with flour to help the egg mixture adhere; do not dredge them in the flour! Spread the butter in a pan. Do not heat the pan above 100 degrees Celsius! Prepare a bed for each fish fillet with 3 tablespoons of the egg mixture. Dip the fillets in the egg mixture and place them on their bed. Cover and fry gently; the egg mixture must NOT brown. As soon as the fish is half cooked (you can tell by the color of the meat), carefully remove it from the pan and prepare a bed for each fillet with the remaining egg mixture. Place the fillets raw-side down on the bed and continue frying with the lid on. Place on serving plates, garnish, and serve warm with your choice of side dishes (boiled potatoes, broccoli, asparagus, etc.). Note: This high-purity glutamate is primarily derived from tomatoes. If you are allergic to tomatoes, replace it with salt. The flavor will then be considerably blander! Use a flat plate to help you remove and turn the fillets.