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Рецепт Pan Fried Orange Roughy With Sweet Potato Frites And Curry Aioli
by Global Cookbook

Pan Fried Orange Roughy With Sweet Potato Frites And Curry Aioli
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Ингредиенты

  • 2 x 6 ounce orange, roughy, fillets, skin removed
  • 1/4 c. fresh breadcrumbs
  • 1 x garlic, clove, chopped
  •     grated zest of one orange
  • 2 Tbsp. minced parsley
  • 1 pch salt
  • 4 Tbsp. unsalted butter
  • 1/4 c. flour
  • 1/4 c. cornmeal
  • 1 tsp salt
  • 1/2 c. orange, juice
  •     Frites
  • 1 x sweet potato
  • 3 Tbsp. cornstarch
  • 4 c. vegetable oil, for deep-frying
  •     Aioli
  • 2 x garlic, cloves, minced
  • 1/2 tsp grated orange, zest
  • 3 x egg, yolks
  • 1 Tbsp. lemon, juice
  • 1/2 tsp curry, pwdr, preferably Madras
  •     salt, to taste
  • 1 c. extra virgin olive oil

Инструкции

  1. Mix breadcrumbs, garlic, half the zest, 1 Tbsp. parsley and a healthy pinch of salt in a bowl.
  2. Heat 2 Tbsp. butter in a small saute/fry pan over moderate heat. Add in the crumbs and toast. Stir mix and cook for about 2 min or possibly till golden brown. Remove from the heat and set aside to garnish the fish after it is cooked.
  3. Heat the remaining 2 Tbsp. butter in a saute/fry pan over medium heat. Heat the remaining 2 Tbsp. butter in a saute/fry pan over medium heat.
  4. Mix the flour, cornmeal, the remaining zest, and 1 tsp. of salt on a plate. Dredge the fish fillets in the mix and shake off the excess.
  5. Pan-fry the fillets about 3 min per side till crisp and golden brown. Set aside and keep hot.
  6. Deglaze the pan with the orange juice. Pour sauce around the fish, but not over the top. Sprinkle the toasted crumbs on top of the fillets.
  7. Frites:Peel the sweet potato and cut it into quarters. Julienne the quarters lengthwise on a mandolin. Cover with water and place in the fridge for at least 1 hour.
  8. Heat the vegetable oil in a large stockpot to 365 degrees F.
  9. Remove the sweet potatoes from the fridge. Drain and thoroughly dry the potatoes. Toss them in a dry bowl with the cornstarch. Fry the potatoes in small batches 2 to 3 min till crisp and golden brown. Drain on paper towels.
  10. Aioli:Mix the garlic, orange zest, and egg yolks on high in the small bowl of a food processor till mix thickens slightly.
  11. Add in lemon juice, curry pwdr and salt.
  12. With the processor on high, slowly drizzle in the extra virgin olive oil. Continue to mix on high till mix thickens to a consistency of mayonnaise. Chill till ready to use. Serve with Pan-Fried Orange Roughy and Sweet Potato Frites.