John Myers
Contents
show
Breaded Redfish Fillets with Pastis Sauce and Vanilla Tomatoes
The perfect breaded redfish fillets with pastis sauce and vanilla tomatoes recipe with a picture and simple step-by-step instructions.
Breaded redfish fillet
- 4 Redfish fillets
- 2 Eggs
- 2 tbsp Fennel green, finely chopped
- Flour
- Panko flour
- 2 Cloves of garlic, pressed
- Salt
- Black pepper from the mill
- Espelette pepper
- Oil
Pastis sauce
- 500 g Fennel
- 1 bunch Leaf parsley, chopped
- 1 Shallot, finely diced
- 50 ml Pastis aniseed schnapps
- 1 tbsp Butter
- Olive oil
- Salt
Vanilla tomatoes
- 500 g Cherry tomatoes on the panicle
- 0,5 Scraped out vanilla pod
- 1 Garlic clove, finely grated
- 1 tbsp Raw cane sugar
- 30 ml Olive oil
- Salt
- Black pepper from the mill
Breaded redfish fillet
- Wash the redfish fillet and pat dry very well. Build a breading line, in the first bowl some flour, in the second bowl the clumped egg – seasoned with salt, pepper and pimento d’Espelette and in the third bowl the panko flour, well mixed with the fennel green.
- Now roll the fillets in the flour first, knocking off the excess flour very well. Then pull through the egg and then roll in the panko flour. Heat some oil in a pan, add the pressed garlic cloves and fry the fillets on each side for 2 to 3 minutes until golden brown. Then degrease on kitchen paper.
Pastice sauce
- I used the fennel green for the pannade. Remove the stalk from the bottom of the fennel bulb and cut into thin slices. Put these in a saucepan, add a ladle of water and 1 tablespoon of olive oil. Bring to a boil and 5 -. Cook until soft for 6 minutes.
- In the meantime, heat 1 tablespoon of oil with a tablespoon of butter in a pan, sweat the shallot for about 1 minute, then deglaze with the pastis and light the pastise. When the flame is out, add the flambéed shallot to the fennel, add the parsley and puree everything very finely and season with a tablespoon of pastis and salt.
Vanilla tomatoes
- Place the tomatoes on the panicle in an ovenproof dish and prick each tomato with a toothpick. Mix the oil with the vanilla pod, the garlic, the sugar and the salt and pepper well and drizzle over the tomatoes and put them in the oven at 200 degrees for about 15 minutes.
finish
- Place the vine tomatoes on the panicle on a plate. Add the fish fillet and serve with the sauce.
Facebook Comments