Before cooling, season with sea salt and lemon zestħ. Drain the fish and cornichons on a roasting or cooling rackĦ. Once covered in the Masa Tempura Batter, immerse the fish and cornichons into the hot oil for 4 minutes, turning once halfway through using tongs, until golden brown. Working in small batches, dip the fish filets and cornichons into the Masa Tempura BatterĤ. Toss the fish in the flour, coating well, and shake off any excess. In a large shallow bowl, season the flour with a little salt and black pepper. Lightly dredge fish filets and cornichons with the rice flourģ. Ingredients cup all-purpose flour 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry Kosher salt, to taste Freshly ground white or black pepper, to taste 4 tablespoons clarified butter 4 tablespoons unsalted butter, diced, at room temperature 3 tablespoons minced parsley 1. STEP 1 Check the fish for small bones and pull any out with tweezers. Carefully turn the fish over and cook for a further 45 minutes until golden. Heat vegetable or canola oil to 375 degrees in a dutch ovenĢ. Fry over a moderate heat for 45 minutes, without moving, until richly golden. After 6 hours, remove from refrigerator and whiskġ. Transfer to a container and place in the refrigerator for at least 6 hours.ģ. Serve with lemon wedges or your favorite dipping sauce. Pop the fish into the oven for 7-10 minutes. Spread a thin layer of seasoned mayonnaise over the fish fillets. Sprinkle with the salt and pepper then brush on the olive oil lemon juice mixture. Toast the bread crumbs in a pan with a little butter and seasoning. Place the fish on a parchment-lined baking sheet. In a small bowl, combine the olive oil, grated garlic, chopped parsley, and lemon juice. Place 2 cups Maseca (dried masa flour), 4 ½ cups cold water and 1 Tbsp kosher salt in a blender and blend on high for 1 minuteĢ. Pat the fish fillets dry with a paper towel. Place the dover sole fillets on top of the zucchini. On one side, close to the fold line but in the centre, place 1/4 of the sliced zucchini. Immediately toss with olive oil, half the lemon zest and dried oreganoĦ. Prepare 4 large squares of parchment paper, by folding each piece in half (like a newspaper). Roast for 18-22 minutes until cooked through and crispyĥ. Toss potatoes with 1tbsp of olive oil, a pinch of sea salt and 1 grind of black pepperĤ. Peel Yukon Gold potatoes and cut into wedgesģ. Pat the fish fillets dry with a paper towel. 1/4 cup flour on a plate 3 tablespoons clarified butter 4 tablespoons plain butter Parsley, minced One lemon, quartered Salt and pepper Note: I followed the recipe in The Way to Cook, which provides detailed step-by-step instructions plus troubleshooting tips.
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