Fried megrin
Some fish preparations don't ask for much more than the perfect fry. Our chefs recommend using Mycryo® for state-of-the-art frying and sautéing. Take white fish like megrim, for instance, with delicate meat. Simply roll the fillets in the powdered cocoa butter and fry them in a hot pan or on the barbecue. Mycryo® seals your ingredients, keeping them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.
- Level:
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Medium
Fried megrin
Ingredients: Fried megrin
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100 gNCB-HD706
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Q.S.sea salt
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Q.S.Pepper
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Q.S.minced fennel
Preparation: Fried megrin
Mix.
Ingredients: Fried megrin
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2 piece(s)megrin filets of 500 g
Preparation: Fried megrin
Roll up the fillets with the grey side inwards and fasten with a skewer. Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan.
Almond puffs
Ingredients: Almond puffs
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200 gpuree
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100 gunsweetened profiterole pastry
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100 galmond powder
Preparation: Almond puffs
Mix. Make into little balls.
Ingredients: Almond puffs
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50 gNCB-HD706
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50 gflaked almonds
Preparation: Almond puffs
Sprinkle the little balls with Mycryo® and almond flakes. Bake in the oven until golden brown (180°C).
Spinach
Ingredients: Spinach
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250 gyoung spinach
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1 spoon(s)NCB-HD706
Preparation: Spinach
Mix and simmer together.
Ingredients: Spinach
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Q.S.Pepper
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Q.S.salt
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Q.S.ground nutmeg
Preparation: Spinach
Season.
Ingredients: Spinach
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8 piece(s)Cherry tomatoes
Preparation: Spinach
De-seed and arrange on the spinach.
Sauce
Ingredients: Sauce
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2 piece(s)minced shallots
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50 gNCB-HD706
Preparation: Sauce
Mix and simmer in a dry pan.
Ingredients: Sauce
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50 gthyme
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2 piece(s)bay leaves
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100 mlwhite wine
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100 mlfish stock
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Q.S.Pepper
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Q.S.salt
Preparation: Sauce
Mix and boil down to half.
Ingredients: Sauce
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200 mlcream
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50 gbutter
Preparation: Sauce
Add the cream and briefly heat through. Strain, mix and finish with the butter.
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