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Herb-Crumbed Ling with Hollandaise Tartare

Herb-Crumbed Ling with Hollandaise Tartare – Recipe

Any firm white fish would work great in this recipe. You can also try blue eye, snapper or coral trout as alternatives to ling. Coat your fish fillets with HELLMANN'S Real Mayonnaise before crumbing to give the fish extra flavour and to help the crumb stay on easier when cooking.

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Ingredients per serve

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What you need

Any firm white fish would work great in this recipe. You can also try blue eye, snapper or coral trout as alternatives to ling. Coat your fish fillets with HELLMANN'S Real Mayonnaise before crumbing to give the fish extra flavour and to help the crumb stay on easier when cooking.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fish

    • Fold the dill and tarragon through panko crumbs along with lemon zest, pine nuts, and olive oil.
    • Season and mix until well combined.
    • Place the ling fillets on a lined tray. Bake in the combi oven at 180°C for 10 minutes.
    • Remove from heat. Then spread each fillet with some HELLMANN'S Real Mayonnaise to coat.
    • Sprinkle the herb crumb liberally over the fillets. Bake for another 10 minutes or until the crumb is golden.

  3. Hollandaise Tartare

    • Mix the capers, dill pickles, red onions, HELLMANN'S Real Mayonnaise, Greek yogurt and KNORR Hollandaise Sauce until well combined.

  4. To Serve

    • Plate a herb-crumbed ling with hollandaise tartare and chargrilled greens, such as cavolo nero or broccolini, on the side.
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