Herb-crumbed Ling with Hollandaise Tartare
Any firm white fish works great in this recipe, as an alternative to ling try blue eye, snapper, or coral trout. Using HELLMANN’s Real Mayonnaise to spread on the fish before coating the surface with the crumb mix gives the fish extra flavour and allows the crumb to stay on easier.
Casual Dining
Seafood
Main Meals
Australian
Other European
Ingredients per serve
Fish
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Dill 200.0 g
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Tarragon 100.0 g
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Panko crumbs 500.0 g
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Lemon zest 75.0 g
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Pine nuts 150.0 g
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Extra Virgin Olive Oil 150.0 ml
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Ling fillets 10.0 x
Hollandaise Tartare
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Capers 100.0 g
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Dill pickles 150.0 g
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Red Onion 100.0 g
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Greek Yoghurt 100.0 g
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Knorr Hollandaise Sauce 150.0 g
Preparation
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Fish
- Fold finely chopped herbs through panko crumbs along with lemon zest, pine nuts and olive oil. Season and mix until fully combined.
- Place fish fillets on a lined oven tray. Bake in combi oven at 180 degree Celsius for 10 minutes. Remove from oven, spread over a little HELLMANN’s Real Mayonnaise and sprinkle crumb mixture liberally over each fillet. Bake for another 10 minutes or until crumb is golden.
- Fold finely chopped herbs through panko crumbs along with lemon zest, pine nuts and olive oil. Season and mix until fully combined.
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Hollandaise Tartare
- Mix together capers, finely chopped dill pickle, finely chopped red onion, HELLMANN’s Real Mayonnaise, yoghurt and KNORR Hollandaise Sauce and stir until fully combined.
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To Serve
- Serve crumbed ling with tartare and char-grilled greens such as calverlo nero and broccolini.
