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    Saturday, October 17, 2015

    Almond and coconut crusted fish on potato galettes with vanilla butter Recipe

     
    Almond and coconut crusted fish on potato galettes with vanilla butter Recipe
        Ingredients
      

        2 (about 360g) Red Delight potatoes, thinly sliced
        60g butter, at room temperature
        1/2 vanilla bean, split
        4 (about 150g each) firm white fish fillets
        50g (1/2 cup) flaked almonds
        25g (1/3 cup) shredded coconut
        1 egg white, lightly whisked
        1 bunch broccolini, blanched


    Almond and coconut crusted fish on potato galettes with vanilla butter Recipe
        Method
        Step 1

        Preheat oven to 220°C. Place four 15cm squares of baking paper on 2 large baking trays. Arrange one-quarter of the potato slices, slightly overlapping, on the centre of each square of baking paper to form a disc. Place the butter in a small bowl. Scrape the seeds from the vanilla bean into the bowl and stir to combine, then cut the bean into 4 long strips. Spoon half the butter mixture over the potato discs. Place a strip of vanilla bean on top of each potato galette. Season. Bake for 15-20 minutes or until golden and crisp.
        Step 2

        Meanwhile, place the fish on a lined baking tray. Season. Combine the almonds, coconut and egg white in a bowl. Gently spoon over the fish. Top with remaining butter mixture. Bake for 12 minutes or until the fish flakes when tested with a fork.
        Step 3

        Divide the potato galettes among plates and top with broccolini

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    Item Reviewed: Almond and coconut crusted fish on potato galettes with vanilla butter Recipe Rating: 5 Reviewed By: Mrs. Chef
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