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.
Main course
Ingredients
Seafood Preparation
-
Prawns, trimmed and deveined or butterflied; head intact 150.0 g
-
Fish Fillet (Dory, Lapu-Lapu, or Local Sea Bass) 150.0 g
-
Olive Oil 120.0 ml
-
Rock Salt 5.0 g
-
Crushed White Peppercorns
Sauce Preparation
-
Unsalted Butter 35.0 g
-
Fish or Chicken stock 60.0 ml
-
Dill leaves 1.0 g
-
Cayenne Pepper 1.0 g
-
Fresh cream 125.0 ml
-
Water or Seafood stock 120.0 ml
Topping
-
Olive Oil 200.0 ml
-
Cauliflower 100.0 g
-
Japanese bread crumbs, toasted 50.0 g
Garnish
-
Unsalted Butter 30.0 g
-
Bok Choi, washed and trimmed 30.0 g
-
Carrots, peeled and tourneed then blanched 30.0 g
Preparation
-
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
-
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
-
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
-
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
-
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
