Friday, February 21, 2014

Nick Cooks: Pouting fish & sweet potato chips with basil mayonnaise

I have been under the weather. On Sunday I woke up with severe back pain and I haven't been able to spend much time behind the pc. Therefore the lack of recipes this week. Luckily Nick helped out, by typing out one of his favorite recipes that we made often already, but was never posted on the blog before.

Hello there, Nick is here again with one of his handpicked favorite recipes. And since I spend more and more time in the kitchen I thought it would be a great idea to share this recipe with you. We found the recipe while watching TV at my in law’s. Jamie Oliver was on the TV with a show about his 10 favorite and environmental friendly fish. I later did some research and tads later we had a delicious meal.

Pouting fish & sweet potato chips with basil mayonnaise. (Serves 2)
For the fish:
- 2 White fish filets of around 150 grams
- 2 Tablespoons of white flour
- An egg
- 50 grams of breadcrumbs
- Rosemary twigs
- Some olive oil

For the sweet potato chips:
- 2 Sweet potatoes
- 3 Sunflower oil
- Paprika (or any other spice you like on your wedges)

For the basil mayonnaise:
- 4 Sprigs of basil
- 2 Heaped tablespoons of mayonnaise
- Juice ½ lemon

Preheat the Oven to 200 ° Celcius. Clean the Sweet potatoes and cut them in wedges. In a bowl, combine the sunflower oil and the paprika. Toss your wedges in there and toss them around a bit. Once the oven is done preheating put the wedges on a tray and heat them for about 35 minutes (this depends on what kind of oven you have, might take longer/ shorter).

For the mayonnaise, you can use mortar and pestle, or a food processor. Make sure the basil is chopped or pounded to bits. Combine it with the mayonnaise and the lemon juice and put it aside

Put a frying pan on medium heat. Pour some flour over the fish filets and make sure they are well coated. Beat an egg (like you are a high school bully!) and dunk the filets in it. Then, cover it in breadcrumbs, again, making sure it is well covered. Put the twigs of rosemary in the pan and lay the filets over them. After 7 or 8 minutes ( depending on the heat) turn them over. And make sure the other side is has around the same golden colour crisps (will likely take less time). Remove the twigs, and serve the filet with the sweet potato wedges and the basil mayonnaise. Enjoy!

1 comment:

  1. This looks very good--I love roasted sweet potatoes. Will have to make this one soon.