This recipe of herb crust for fish is really delicious. This is also a recipe from my first chef job at Blue Gum Country Estate in Stanford. Our head chef of the time really taught me well with all different kind of menu’s and it was the best learning school after my studies at Warwick Chef School, in the beautiful Overberg district where it is popular to do whale watching during September.I can not remember the type of white flesh fish we used exactly, this was really about 17 years ago, but I remember I really enjoyed making this dish.
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Work the mixture until smooth and all the herbs are nicely blended in.
3
Roll out into a thick sausage and wrap it up in plastic wrap, then afterwards fold it up in foil.
4
Keep up in fridge or freezer for 1 week to 1 month.
5
When ready to use, let it thaw, slice a piece of the sausage.
6
Roll it out on a dusted surface and cut it into the shape of the fish portion you are going to use.
7
Place it softly onto the fish portion which you have already sealed lightly in butter on low heat.
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Place underneath the Salamander or griller and bake until golden brown,about 10-15 minutes, depending on the strength of salamander or griller as well as the level you have placed the fish on.
9
If you are using the fish raw and decided not to seal it, make sure the fish is cooked and not raw with the crumbs being golden brown .
