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Breaded Fish 2.0

Recipe by Philippe Etchebest

Revisited version of breaded fish: hake fillet stuffed with a light mousse, breaded, oven-cooked, served with a fish stock risotto and a creamy shallot sauce. Advanced technique (filleting, stock, stuffing, breading) for a refined result.

HardFrenchServes 4

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Source Video
1h
Prep
1h 5m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

Total cost:$16.67
Per serving:$4.17

Critical Success Points

  • Filleting the hake
  • Preparing the fish stock
  • Straining the stock
  • Preparing the fish stuffing
  • Stuffing the fillet with the stuffing
  • Breading the stuffed fillet
  • Shallot sauce
  • Fish stock risotto
  • Cooking the breaded fish

Safety Warnings

  • Handle the knife carefully when filleting
  • Hot oil can splatter – keep your face away
  • The oven reaches 180°C – use kitchen gloves

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