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Walnut-crusted sea bass fillet

Written by FDM

Laurent Amel, chef at the Gaby restaurant in Casablanca offers us his recipe for sea bass with walnut crusting.

Ingredients

– 2 fillet sea bass (190 g each)

– 30 g of nuts

– 10 g of butter

– 5 g bread crumbs

– Salt, pepper

Preparation

Mix the soft butter with the nuts and the breadcrumbs, season. Spread between two sheets of baking paper using a rolling pin to obtain a thin sheet. Put in the fridge. Brown the sea bass fillets, place the walnut “leaf” previously cut on the fish fillet. Place in the oven under the grill.

In a skillet, melt the butter. When the color turns hazelnut, add a dash of lemon juice, a few diced lemon without the skin and croutons.

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