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Almond and coconut crusted fish on potato galettes with vanilla butter
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vanilla-infused butter enhances the flavor of crispy fish and potato.
Ingredients:
  • 2 (about 360g) Red Delight potatoes, thinly sliced
  • 60g butter, at room temperature
  • 1/2 vanilla bean, split
  • 4 (about 150g each) firm white fish fillets
  • 50g (1/2 cup) flaked almonds
  • 25g (1/3 cup) shredded coconut
  • 1 egg white, lightly whisked
  • 1 bunch broccolini, blanched
Instructions:
  • 1. Preheat the oven to 220°C. 2. Line 2 large baking trays with 4 15cm squares of baking paper. 3. Arrange quarter of the potato slices, slightly overlapping, to form a disc on each square. 4. Combine butter and vanilla bean seeds in a small bowl, then spoon half over the potato discs. 5. Place a strip of vanilla bean on each galette, season, and bake for 15-20 minutes until golden and crisp.
  • Prepare the lined baking tray with the fish and season it. In a bowl, mix almonds, coconut, and egg white. Carefully spread the mixture over the fish. Lastly, add the remaining butter mixture on top. Bake for 12 minutes or until the fish easily flakes with a fork test.
  • Plate the potato galettes, topping each with broccolini and the fish. Finish by drizzling any remaining butter mixture from the tray over the dishes.

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