Pan-fried yellowtail with gramolata

Name: Pan-fried yellowtail with gramolata
Yield: 1 serving
Cuisine: Cooking Method
Ingredients: 250.00 g yellowtail fillet; salt and freshly ground black pepper; salmon spread; 1.00 lemon peel, finley chopped; 1.00 garlic cloves, finely chopped; 50.00 g fresh parsley chopped; 50.00 g breadcrumbs white; 75.00 g butter melted; oil for frying; 4.00 red pepper; 1.00 garlic cloves; 1.00 onion small; 1.00 brandy

1 serving

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (13)

250.00 g	yellowtail — fillet
	salt and freshly ground black pepper
	salmon — spread
1.00	lemon — peel, finley chopped
1.00	garlic — cloves, finely chopped
50.00 g	fresh parsley — chopped
50.00 g	breadcrumbs — white
75.00 g	butter — melted
	oil — for frying

GRAMOLATA

4.00	red pepper
1.00	garlic — cloves
1.00	onion — small
1.00	brandy

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Method:

Season fish with salt and pepper. Spread salmon paste over the top of fillet.
Add lemon peel, garlic, parsley and breadcrumbs to melted butter and mix well. Spread over fish, on top of salmon paste. Press firmly to form a crust.
Pan-fry fish, crustside-down first, to colour, then turn.
To make gramolata, process peppers, garlic, onion and brandy together in a blender.
Serve yellowtail surrounded by gramolata on mashed potato, accompanied by ratatouille.