Description
Fish medallions in hazelnut crumble on a crispy potato pillow. This dish of tender white fish not only pleasing to the eye, but also has many rich, great tasting ingredients. For "give me tonight!"
Ingredients
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Fish
1 piece
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Potatoes
2 piece
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Onion
0.5 piece
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Parsley
-
Seasoning
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Vegetable oil
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Flour
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Bread
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Salt
-
Dry white wine
0.25 cup
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Almonds
10 piece
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Garlic
1 tooth
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Cheese
1 piece
Cooking
Peel the potatoes, wash and grate on the Burner thick chips - the thin slicing.
Dry with paper towels, season with salt and fry in hot oil until crisp – 'll get something like potato chips, but not as dry. Ready potatoes spread out in a baking dish – it will be a pillow under the fish.
Fish fillet medallions cut (or take ready). I cut a notch for the big cookie.
Pieces wash, sprinkle with salt, dip them in flour and fry to a crisp – the printing surface of the fish to prevent loss of juice. Spread on paper towels to absorb excess fat. Lay the fish on a potato pillow a La carte, not close. On top you can put a very small slice of cheese.
For crumble. Prokalavaemy together the almonds and bread crumbs.
Finely chop the parsley and garlic. Add herbes de Provence, garlic and parsley in a walnut-bread crumb and smallive to the junction. It turns out though, friability, but weight.
Finely chop the onion. Fry it until Golden brown. Add wine and give over medium heat a little to evaporate. Add to the pan evenly nutty crumble, give 3 minutes to fry, do not stir. Spread the finished crumble on the medallions on top of each you can put 0.5 tsp of butter, but I didn't.
Put the form in heated to 180 C oven for 15 minutes.
A La carte served with white wine.
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