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Breaded Fish 2.0
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.
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Cost Breakdown
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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