Fish in Almond Crust
The cod stays tender inside, while the almond coating gives a more interesting texture and flavor than ordinary flour or breadcrumbs without the bread load. The creamy horseradish-lemon sauce makes the dish brighter and pairs especially well with mild white fish.
Chop the almonds (25 g) into small flakes. Prepare three bowls: put the almond flour (10 g) into the first, beat the egg (50 g) with water (20 g) in the second, and place the chopped almonds into the third.
Season the cod (150 g) lightly with table salt (2 g), then coat it first in almond flour, then in the egg mixture, and finally in the chopped almonds. Let the fish rest for 5-7 minutes so the coating sets better.
For the sauce, warm the 20% cream (100 g) with horseradish (5 g), green onion (4 g), lemon juice and a little zest from the lemon (20 g), and allulose (2 g). Cook it over low heat until it thickens slightly without boiling hard.
Heat the butter (15 g) and sunflower oil (5 g) in a frying pan. Cook the cod over medium heat for 7-8 minutes, turning it carefully so the almond crust browns on all sides.
Spoon the sauce onto a plate, place the hot fish on top, and finish with olive oil (10 g). Serve right away while the crust is still crisp.
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