Having recently taught the dinner parties course at the cookery school i was left a with a little bit of walnut crust, in which i utilised for my dinner!
Its a bit extravagant but i had some turbot fillets to use up in the freezer, those combined with the crust and simply baked were delicious.
You can use any meaty white fish and is a great way to make some space in the freezer. i served mine with a good squeeze of lemon and some wilted greens. Anyway, here is the recipe.
- 2 x 180-200g portion’s of white fish, skinned and deboned
- 90g panko breadcrumbs
- 60g Fresh brown breadcrumbs
- 2 Cloves of garlic (crushed)
- 90g Walnuts (chopped)
- Walnut oil or olive oil can be used
- Sea salt
- Cracked black pepper
- A good squeeze of lemon juice
- Lay the fish onto a baking tray lined with parchment paper.Season the fish on both sides.
- Mix the breadcrumbs, crushed garlic, walnuts, walnut oil and seasoning together.
- You will need enough walnut oil to moisten the breadcrumbs so they stick together when pressed between your thumb and forefinger.
- Add a drizzle of olive oil on top of the fish ,press down a liberal amount of breadcrumbs over the the fish.
- Place in a hot oven at 190°C for approximately 6-8 minutes or until the fish is just cooked. Finish with a good squeeze of lemon juice.
if using fish from the freezer, make sure it is defrosted fully.
Any leftover crust can be frozen for up to 3 months.
Try adding fresh herbs to the crust such as dill, thyme, parsley, and rosemary.
The crust is also delicious with pork, chicken and oily fish.
Can be used as a binding agent in stuffings, sausage meat and burgers/meatballs