Pan-fried Seafood with Salted Egg Dill Cream Sauce - Amazon Web ...
Unilever Food Solutions Philippines
Recipe detail information Pan-fried Seafood with Salted Egg Dill Cream Sauce
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name For the seafood:
150.00
g
Prawns
150.00
g
Fish Fillet
120.00
ml
Olive Oil
g
Rock Salt
5.00
White Pepper Sauce: 35.00
g
Unsalted Butter
60.00
ml
Fish Stock
35.00
g
Knorr Golden Salted Egg Powder - 6 x 800 g
1.00
g
Dill leaves
1.00
g
Cayenne Pepper
125.00
ml
Fresh cream
250.00
ml
Water Topping:
200.00
ml
Olive Oil
100.00
g
Cauliflower
2.00
g
Knorr Aromat
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
50.00
g
Japanese Bread Crumbs Garnish:
30.00
g
Unsalted Butter
30.00
g
Carrots
30.00
g
Bok Choy
20.00
g
French Beans
3.00
g
Knorr Aromat
Preparation Preparation: • Heat sauté pan, add the remaining olive oil. Pan-fry the seafood separately or by batch using the pan. Set the seafood aside, cover with foil. Remove excess oil from the pan. Use the fonds for the sauce • To make the sauce, heat butter in a sauté pan • Deglaze the pan with stock. • Whisk in Knorr Salted Egg Powder. • Add dill leaves, cayenne and fresh cream. Taste and adjust seasoning. Add water if sauce appears too thick. • In a separate sauté pan, heat olive oil • Add the grated cauliflower. Season with Knorr Aromat • Add the breadcrumbs and gently tossed it with the rest of the ingredient in the pan. Use this as a topping for the fish to given it an extra crisp texture • In a sauté pan, heat the butter. • Add the carrot to lightly glaze the surface, followed by the bokchoy and the French beans. Lightly season with Knorr Aromat. • Top the fish with the crumbs just before serving • To plate; Cover the surface of the serving ware with sauce. Arrange the fish on top, prawns and vegetables around the seafood. Lightly sprinkle the crumbs on top of the fish just before serving.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Recipe detail information Pan-fried Seafood with Salted Egg Dill Cream Sauce
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name For the seafood:
150.00
g
Prawns
150.00
g
Fish Fillet
120.00
ml
Olive Oil
g
Rock Salt
5.00
White Pepper Sauce: 35.00
g
Unsalted Butter
60.00
ml
Fish Stock
35.00
g
Knorr Golden Salted Egg Powder - 6 x 800 g
1.00
g
Dill leaves
1.00
g
Cayenne Pepper
125.00
ml
Fresh cream
250.00
ml
Water Topping:
200.00
ml
Olive Oil
100.00
g
Cauliflower
2.00
g
Knorr Aromat
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
50.00
g
Japanese Bread Crumbs Garnish:
30.00
g
Unsalted Butter
30.00
g
Carrots
30.00
g
Bok Choy
20.00
g
French Beans
3.00
g
Knorr Aromat
Preparation Preparation: • Heat sauté pan, add the remaining olive oil. Pan-fry the seafood separately or by batch using the pan. Set the seafood aside, cover with foil. Remove excess oil from the pan. Use the fonds for the sauce • To make the sauce, heat butter in a sauté pan • Deglaze the pan with stock. • Whisk in Knorr Salted Egg Powder. • Add dill leaves, cayenne and fresh cream. Taste and adjust seasoning. Add water if sauce appears too thick. • In a separate sauté pan, heat olive oil • Add the grated cauliflower. Season with Knorr Aromat • Add the breadcrumbs and gently tossed it with the rest of the ingredient in the pan. Use this as a topping for the fish to given it an extra crisp texture • In a sauté pan, heat the butter. • Add the carrot to lightly glaze the surface, followed by the bokchoy and the French beans. Lightly season with Knorr Aromat. • Top the fish with the crumbs just before serving • To plate; Cover the surface of the serving ware with sauce. Arrange the fish on top, prawns and vegetables around the seafood. Lightly sprinkle the crumbs on top of the fish just before serving.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
