Amaranth Crusted Fish with Tartare Hollandaise

Amaranth Crusted Fish with Tartare Hollandaise

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 14, 2019.
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Ingredients

Chips

  • 400g potatoes
  • 1 pack polenta mix

Slaw

  • ½-1 beetroot
  • 1 carrot
  • 1 pack slaw
  • 1 tsp mustard
  • 1 Tbsp mayonnaise

Fish

  • 1 pack market fish
  • 1 Tbsp mayonnaise
  • 1 pack amaranth panko

To Serve

  • ½ lemon
  • 1 pack tartare Hollandaise
  • ½ bunch mint *

Have Handy

  • oil
  • pepper
  • salt
  • vinegar

Steps

  1. Cook chips Preheat oven to 220°C. Cut potatoes into chips and toss on a lined oven tray with a drizzle of oil, polenta mix and season with salt. Bake for about 30 minutes, until golden. Turn once during cooking.
  2. Prep slaw Grate beetroot and carrot and place in a large bowl with slaw. In a small bowl, combine mustard, mayonnaise, 1 Tbsp olive oil and 1 Tbsp vinegar. Whisk well and season.
  3. Prep fish Pat fish dry, remove any scales or bones and cut larger fillets in half. Place on a second lined oven tray. Spread mayonnaise over fish and evenly sprinkle with amaranth panko.
  4. Cook fish When chips have 6 minutes cook time remaining, move to bottom rack of oven and bake fish, on rack above chips, for 2 minutes. Switch oven to grill. Grill fish for about 3 minutes, until crust is golden and fish is just cooked through.
  5. Finish slaw Toss slaw with dressing just before serving and season to taste. Cut lemon into wedges.
  6. Serve chips, fish and slaw topped with tartare Hollandaise. Sprinkle over mint and serve lemon on the side.

Nutritional Information

Energy 2370 kj
566 kcal
Protein 28.7g
Carbohydrate 43.2g
Fat 31.2g