Herb Crust for Fish
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.
Serves: 10 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes
Nutrition: Calories 270 Carbs: 40g Protein: 16g Fat: 5g
800 g white breadcrumbs 400 g Grugere cheese, grated 250 g fresh herbs, chopped- parsley and thyme 600 g butter, softened
1Combine all the ingredients in a food processor.
2Work the mixture until smooth and all the herbs are nicely blended in.
3Roll out into a thick sausage and wrap it up in plastic wrap, then afterwards fold it up in foil.
4Keep up in fridge or freezer for 1 week to 1 month.
5When ready to use, let it thaw, slice a piece of the sausage.
6Roll it out on a dusted surface and cut it into the shape of the fish portion you are going to use.
7Place it softly onto the fish portion which you have already sealed lightly in butter on low heat.
8Place 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.
9If 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 .
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