Fish with horseradish marmalade sauce

And subtle flavours of coconut.
 
recipe, fish, dinner
Image by:
Recipe from: 28 October 2015
Preparation time: 15 min + Standing time
Cooking time: 15 min
 
 

Ingredients

 
  • 4x180
    g
    hake fillets
  • seasoned flour
  • 1-2
    eggs, beaten
  • 1 1/2
    cup
    medium grade desiccated coconut flakes, lightly toasted
  • 1
    Tbs
    flour
  • sea salt and crushed black pepper
  • HORSERADISH MARMALADE:
  • 1
    Tbs
    creamed horseradish
  • 1
    tsp
    grain mustard
  • 1
    tsp
    orange marmalade
  • 1
    Tbs
    mayonaise
  • parsley and lime wedges to garnish
  • chips to serve
Servings: Change Serving
 
 

Method

 
Preheat oven to 180C.

Place the seasoned flour, egg and coconut in 3 separate bowls, mix together the coconut and 1 Tbsp flour.

Dip each fish fillet in the flour, then the egg and then the coconut, place on a tray and allow to rest in the fridge for 10 minutes.

Place on a baking tray and bake for 10 -12 minutes, or until cooked through and golden.

To make the dipping sauce, mix together all the ingredients.

Text and image:Fairlady


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Read more on: dinner  |  recipe  |  fish
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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