CRUMBED AQUNA MURRAY COD, YOGHURT TARTARE SAUCE & HERB SALAD
Ingredients
4x 200g Table Ready Aquna Murray Cod Fillets
150 g plain (all-purpose) flour
4 eggs, lightly whisked
200 g white panko breadcrumbs Breadcrumbs
250 ml ghee
sea salt flakes and freshly ground black pepper
Yoghurt Tartare Sauce
375 g natural yoghurt
1 large red onion, finely diced
3 teaspoons small salted capers, rinsed, dried and finely chopped
60 g coarsely chopped dill pickles
2 tablespoons finely sliced flat-leaf parsley leaves
Herb salad
1 bunch flat-leaf parsley, leaves picked 1 bunch dill, leaves picked
1 bunch French tarragon, leaves picked
30 g watercress leaves
35 g wild rocket leaves
2 large butter lettuce, broken into bite-sized pieces
Shallot dressing
pinch of salt
1 teaspoon caster sugar
6 French shallots, thinly sliced into rings
140 ml (41⁄2 fl oz) extra-virgin olive oil
50 ml (13⁄4 fl oz) Chardonnay vinegar or white-wine vinegar with a pinch of sugar
Method
For the tartare sauce, stir all the ingredients together in a mixing bowl and set aside in the fridge till required.
Dip the Aquna Murray Cod Fillet into the flour and ensure it is lightly coated.
Add the floured fillet into the egg mixture, followed by the breadcrumbs, pressing gently to coat it well. Place on a plate and repeat with the remaining 3 fillets.
Heat half the ghee in a large frying pan over a medium heat.
When the pan reaches a light haze, carefully add the 2 pieces of Aquna murray cod fillet into the pan. Cook on one side for approx 4 minutes, making sure the temperature of the pan doesn’t get too hot, turn it down if you need to. Then turn the fillets and cook the other side for a further 4 minutes until crisp and golden.
Place on a wire rack to rest while you cook the remaining two fillets. Wipe the pan, then repeat with the remaining ghee and two Aquna Murray Cod Fillets.For the shallot dressing combine the salt, sugar and shallot in a bowl. Leave for 10 minutes, then stir in the olive oil and vinegar. This is a split dressing so don’t whisk, before serving stir with a spoon and ensure a proportionate amount of oil, vinegar and shallots season the herbs.
Combine the herbs, watercress, rocket and lettuce. Toss with enough of the dressing to lightly coat the leaves. Serve alongside the crumbed fish in a separate bowl.