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
Seafood Preparation
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Prawns, trimmed and deveined or butterflied; head intact 150 g
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Fish Fillet (Dory, Lapu-Lapu, or Local Sea Bass) 150 g
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Olive Oil 120 ml
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Rock Salt 5 g
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Crushed White Peppercorns
Sauce Preparation
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Unsalted Butter 35 g
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Fish or Chicken stock 60 ml
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Dill leaves 1 g
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Cayenne Pepper 1 g
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Fresh cream 125 ml
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Water or Seafood stock 120 ml
Topping
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Olive Oil 200 ml
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Cauliflower 100 g
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Japanese bread crumbs, toasted 50 g
Garnish
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Unsalted Butter 30 g
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Bok Choi, washed and trimmed 30 g
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Carrots, peeled and tourneed then blanched 30 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
