Fletcher`s Cod Fillet with Balsamic Zabaione
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the fish:
- 4 cod fillet (s), from the back a 250g
- 4 egg whites
- 100 g sunflower seeds, (pine nuts also work)
- 6 tablespoon breadcrumbs
- 6 tablespoon clarified butter
- salt
- pepper
- Flour
For the cream: (zabaione)
- 2 tablespoon balsamic vinegar, light
- 4 egg yolks
- 6 tablespoon veal stock, concentrated
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven with plates (for serving) to 75 ° C. Wash the fillets and dry them well.
- Roast the sunflower seeds lightly in a frying pan, finely chop and mix with the breadcrumbs, season with salt and pepper.
- Separate eggs, lightly salt the egg whites, then beat a little frothy.
- Salt the well-dried fish fillets. Now first lightly flour, then turn in the egg white, now press into the crumbs and crumbs breading, turn and press down well again.
- Let the Butaris get hot in a coated frying pan. Fry the fish on both sides over reduced heat for about 4 minutes until the breading is golden brown. Now carefully place the fish on the preheated plate and keep it warm in the oven. Leave the oven door ajar.
- For the zabaione, put the egg yolk with the veal stock, balsamic vinegar in the simmer pot or the bowl in the water bath (the water should not boil, but just before the boiling point. Around 90 ° C). Beat lightly, season to taste with salt and pepper and then beat a thick zabaglione while continuously beating (mixer). The mass must not boil. It can be done in no time.
- Pour the zabaione over the fish fillet and serve.
- Small boiled potatoes go well with it
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