CUMIN CRUMBED BASA ON BEAN SKORDALIA WITH AVO HOLLANDAISE
Skordalia is a Grecian purée more traditionally made from potato, almond, olive oil, lemon juice and garlic though a lovely twist on this is another version of White Bean Skordalia, I use Cannelini Beans. I’m using this as a base for the fish but the left over is still used as a dip the following day…
2 x Drained canned Cannelini Beans
Juice of a Lemon
3 x cloves of Garilc
Olive Oil Decent drizzle, can always add a bit so wait to see what consistency you are after.
Tablespoon of White Wine Vinegar
Cumin (1 teaspoon ish) - Optional
Chopped Spring Onion or Parsley - Optional
Salt (be generous)
Put all together in the food processor or blender till it's a smooth consistency. It should be the consistency of Hummus, if too thick just add a touch of water or if you like the zesty flavour add more lemon juice.
Any white fish if our choice, we had fresh caught snapper and basa on this meal.
Sea salt flakes
Dip fish in egg white ( you’ll use the yolk for the hollandaise) then crumb and fry in half butter and oil, this is a trick I learnt from my Dad, the butter for flavour but the oil doesn’t burn like butter so half way between both !
1 x avocado
1 Tablespoon of red wine vinegar
2 tablespoons of lemon juice
1 teaspoon of Dijon Mustard
1 x egg yolk
Salt and Pepper
Blitz in the bullet or food processor until creamy smooth. This recipe is one you won’t forget in a hurry, add some herbs such as basil, dill or tarragon too!
Dish shown served with rocket, pear and Parmesan salad.