Hooray! Exam's over and I am as free as a bird again! Sorry for not posting for so long: I got Y to confiscate my laptop and lock it somewhere so that I was prevented from spending hours online without getting any study done! When I get older, I tend to get more freaked out at exams... I now honestly don't know how I had coped with the A-levels in Hong Kong many many years ago. This time round, it was just some exams for leisure study but the pressure blew me off out of the roof! ARGH... Anyways, I am free again and I can't wait to get back to the kitchen again!
I made this herby breaded brill a while ago with the recipe from the great Marco Pierre White on the Knorr website... I basically followed his recipe except that I used brill instead of plaice, dill instead of parsley and em... Marigold Bouillon Powder instead of Knorr's stock granules! (sorry Knorr, but I do swear by your excellent chicken stock pot! =p). Lovely to serve these with some unorthodox mushy peas (i.e. mashed frozen peas with butter).
Serves 2 very greedy people
Ingredients:
- 2 fillets from 1 brill
- 5 tablespoons of plain flour
- 1 tablespoon of Marigold Bouillon Powder (or any stock granules)
- 2-3 eggs
- 100g of breadcrumbs
- A small bunch of dill
- Vegetable oil
- 1 lemon
Method:
- Remove the skin from the brill fillets. Clean and wipe dry. Cut into 6 big pieces.
- Place flour, beaten eggs and breadcrumbs respectively into 3 separate bowls.
- Season the bowl of flour with 1 tablespoon of Marigold Bouillon Powder.
- Add finely chopped dill to the bowl of breadcrumbs and mix them together.
- Dip a piece of fish with flour, then egg wash and finally coat them in breadcrumbs. Do it with every piece of fish.
- Pour some oil into a frying pan. The oil should be enough to coat the frying pan and has about 0.5 cm depth.
- When the oil is hot, shallow fry the fish. Cook them on both sides until golden brown.
- Place them on kitchen towel to soak excess oil.
- Serve with lemon wedges and some mushy peas on the side.
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