I love playing with alternatives in the kitchen and my latest crispy fish creation ditches bread crumbs for everyone’s favourite cereal instead.
KELLOGG’S CORN FLAKE AND PISTACHIO CRISPY FISH WITH LEMON BUTTER SAUCE
PREP TIME: 40 MINUTES | COOKING TIME: 30 MINUTES | YIELD: 4 PORTIONS
For the basil pesto:
30 g basil
25 g toasted pine nuts
25 g grated Parmesan
1 small garlic clove, minced
50 ml olive oil
Juice and zest of 1 lemon
Salt
Freshly ground black pepper
For the fish:
40 g Kellogg’s Corn Flakes, crushed
40 g nuts (such as almonds or pistachios), roughly chopped
Zest of 2 lemons
20 g fresh dill, finely chopped
60 g grated Parmesan
10 ml olive oil
15 ml butter
Salt and freshly ground black pepper, to taste
4 kingklip fillets, skin on
25 ml basil pesto
For the beurre blanc:
60 ml white wine
60 ml white wine vinegar
1 bay leaf
2 sprigs fresh thyme
30 ml fennel seeds
1/2 shallot, finely chopped
180 ml fresh cream
Salt and freshly ground black pepper, to taste
113 g butter, cut into small cubes
For the basil pesto:
Place all the ingredients, except the olive oil, into a food processor and process.
Slowly pour in the olive oil and continue processing until smooth. Taste, and add more salt if necessary.
For the fish:
Combine the Corn Flakes, nuts, lemon zest, dill, and Parmesan. Set aside. Preheat the oven to 200°C. In a pan over high heat, add the olive oil and butter. Season both sides of the fish fillets, then sear them for 30 seconds on each side. Remove from the pan and place on a baking tray, skin-side up. Using a pastry brush, coat the fish skin with the basil pesto. Firmly pack the Corn Flake crumb mixture on top of the fillets, ensuring the skin is completely covered.
Bake in the oven for 6–8 minutes. Serve immediately with the beurre blanc.
For the beurre blanc:
In a saucepan, simmer the wine, vinegar, bay leaf, thyme, fennel seeds, and shallot until the liquid has reduced to 2–3 tablespoons (about 5 minutes). Strain, then add the cream, salt, and pepper. Simmer for 1 minute, then reduce the heat and whisk in a few tablespoons of butter. Add the remaining butter, a few pieces at a time, whisking continuously. Remove the saucepan from the heat occasionally to control the temperature — if the sauce gets too hot, it may split.
The sauce should resemble a hollandaise. Remove from the heat and adjust the seasoning with salt and pepper, if necessary.