John Myers
Spicy Crust for Fish
The perfect spicy crust for fish recipe with a picture and simple step-by-step instructions.
- 3 El Breadcrumbs see my cookbook, http://www./rezept/390411/Viel Zweckpaniermehl-scharf.html
- 2 piece Wholemeal rusks
- 2 tbsp Olive oil
- 1 tbsp Mild mustard
- 1 Some Lime peel zest
- 1 pinch Black pepper from the mill
- 1 pinch For seasoning salt see my cookbook, finely ground, http://www./rezept/437055/Wuerzsalz-mit-Kraeutern.html
- 1 tsp Grated pecorino
- 1 pinch Hot paprika powder
- 300 g Frozen mixed vegetables from the supermarket I trust
- 1 pinch For my vegetable spice see my cookbook, http://www./rezept/390761/Wuerze-fuer-Gemuese-und-Salat.html
- 2 tbsp Butter
- 2 piece Fish cut of your choice
- 1 some Lime juice
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- Preheat the electric oven to 180 degrees. Season the prepared fish and place in a buttered casserole dish.
- Crumble the rusks and mix them with my breadcrumbs and the other ingredients.
- Spread the mixture on the fish and then bake in the oven for about 20 minutes.
- Please no longer (even if you want more toasted flavors for the crust). Otherwise the fish will be too dry.
- As you can see in the picture, it is still slightly glassy. I actually like it glassier, but my sweetheart doesn’t.
- In the meantime, the frozen vegetables are seared in butter and seasoned with my vegetable seasoning.
- You absolutely have to test the crust. If the mixture is still too thick, I add a little vegetable stock in addition to olive oil when mixing. The crust triggers the purest palate sex in the mouth when eating (that should be a joke).
Facebook Comments