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Pan-Fried Seafood with Dill Salted Egg Cream Sauce
The cream sauce in this Western-inspired dish is upped with salted egg and fresh dill.
Ingredients
Pan-Fried Seafood with Dill Salted Egg Cream Sauce
Calculate the cost of this dish here:
Number of servings
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Price of the dish on the menu
Total cost of the ingredients
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Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Seafood Preparation
Prawns, trimmed and deveined or butterflied; head intact
/g
150.0 g
0%
Fish Fillet (Dory, Lapu-Lapu, or Local Sea Bass)
/g
150.0 g
0%
Olive Oil
/ml
120.0 ml
0%
Rock Salt
/g
5.0 g
0%
Crushed White Peppercorns
/g
0.0 g
0%
Sauce Preparation
Unsalted Butter
/g
35.0 g
0%
Fish or Chicken stock
/ml
60.0 ml
0%
Dill leaves
/g
1.0 g
0%
Cayenne Pepper
/g
1.0 g
0%
Fresh cream
/ml
125.0 ml
0%
Water or Seafood stock
/ml
120.0 ml
0%
Topping
Olive Oil
/ml
200.0 ml
0%
Cauliflower
/g
100.0 g
0%
Japanese bread crumbs, toasted
/g
50.0 g
0%
Knorr Aromat All Purpose Seasoning Powder 1kg
/g
2.0 g
0%
Garnish
Unsalted Butter
/g
30.0 g
0%
Bok Choi, washed and trimmed
/g
30.0 g
0%
Carrots, peeled and tourneed then blanched
/g
30.0 g
0%
Knorr Aromat All Purpose Seasoning Powder 1kg
/g
3.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Seafood Preparation
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Prawns, trimmed and deveined or butterflied; head intact 150.0 g
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Fish Fillet (Dory, Lapu-Lapu, or Local Sea Bass) 150.0 g
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Olive Oil 120.0 ml
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Rock Salt 5.0 g
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Crushed White Peppercorns
Sauce Preparation
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Unsalted Butter 35.0 g
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Fish or Chicken stock 60.0 ml
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Dill leaves 1.0 g
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Cayenne Pepper 1.0 g
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Fresh cream 125.0 ml
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Water or Seafood stock 120.0 ml
Topping
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Olive Oil 200.0 ml
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Cauliflower 100.0 g
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Japanese bread crumbs, toasted 50.0 g
Garnish
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Unsalted Butter 30.0 g
-
Bok Choi, washed and trimmed 30.0 g
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Carrots, peeled and tourneed then blanched 30.0 g
Preparation
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Seafood Preparation
- Drizzle the prawns and fish with half of the olive oil
- Season with salt and pepper
- Heat the saute pan then add the remaining olive oil
- Pan-fry the seafood separately or by batch
- Set the fried seafood aside, covered with foil
- Remove excess oil from the pan, leaving the fonds for the sauce
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Sauce Preparation
- In the same pan, heat the butter
- Deglaze the fonds in the pan with stock
- Whisk the Knorr Golden Salted Egg Powder in
- Add dill leaves, cayenne and fresh cream
- Adjust the seasoning to taste
- Dilute with water or stock if desired
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Topping
- In another saute pan, heat the olive oil
- Add the grated caulifower
- Season with Knorr Aromat Seasoning Powder
- Add the breadcrumbs and gently toss it with the rest of the ingredients in the pan
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Garnish
- In another saute pan, heat the butter
- Add the carrots to lightly glaze the surface
- Add the bokchoi and the French beans
- Lightly-season with Knorr Aromat Seasoning Powder
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Presentation
- Pour sauce on the serving ware, enough to cover its surface
- Set the fish and prawns on it, then the vegetables
- Sprinkle the crumb topping on the fish lightly, just before serving
