Amaranth-Crusted Fish with Tartare Hollandaise

Amaranth-Crusted Fish with Tartare Hollandaise

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 1, 2017.
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Wear a glove when grating your beetroot so your hand doesn’t stain, and be sure to put your pinny on! You will need two trays, one for the chips and one for your fish. If you just use one, you will end up with soggy chips.

Ingredients

Lemon Polenta Chips

  • 400g potatoes, peeled
  • 2 tablespoons polenta
  • 1 tablespoon lemon chip spice

Purple Slaw

  • ½ bunch purple kale, stalk removed
  • ½ beetroot, peeled
  • 1 carrot, peeled
  • ½ kohlrabi, peeled and ends removed
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (e.g. white wine, red wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 tablespoon mayonnaise

Amaranth-Crusted Fish

  • 300g fish fillets
  • ½ cup puffed amaranth
  • ¼ cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon mayonnaise

To Serve

  • 2-3 tablespoons tartare hollandaise
  • 2 tablespoons picked mint leaves *
  • 1 lemon, cut into cheeks

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1cm-thick chips and toss on first prepared tray with a drizzle of oil, polenta and lemon chip spice and season with salt. Bake for about 30 minutes, until golden. Turn once during cooking.
  2. Thinly slice purple kale; grate beetroot, carrot and kohlrabi. Place all in a large bowl and set aside. In a small bowl, combine olive oil, vinegar, mustard and mayonnaise. Whisk well, season with salt and pepper and set aside.
  3. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place on second prepared tray. In a small bowl, combine amaranth, breadcrumbs, butter and mayonnaise. Evenly spread crust over fish.
  4. When chips have 5 minutes cook time remaining, move tray 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. Pour slaw dressing into bowl with vegetables and lightly toss to combine.
  6. To serve, divide purple slaw between plates and top with amaranth-crusted fish. Dollop over tartare hollandaise and sprinkle over mint leaves. Serve lemon polenta chips and lemon cheeks on the side.

Nutritional Information

Energy 2631 kj
629 kcal
Protein 35.5g
Carbohydrate 51.7g
Fat 36.2g