Name: Fish fillets with avocado cream
Yield: 7 servings
Cuisine: Cooking Method
Ingredients: 800.00 g kingklip or hake, fillets; 1.00 lemon juice only; black pepper pinch, cayenne pepper,cinnamon and nutmeg; 45.00 ml butter; 45.00 ml oil; 250.00 ml flour cake, seasoned; 2.00 eggs whisked; 375.00 ml sesame seeds; 2.00 avocado; 60.00 ml lemon juice; 60.00 ml cream or yoghurt; 10.00 ml mustard mild; chilli sauce or Tabasco; salt and lemon pepper to taste; 4.00 tomatoes sliced; 1.00 tomatoes deseeded and diced; 1.00 avocado diced; fresh dill or fennel

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Ingredients (18)

800.00 g	kingklip — or hake, fillets
1.00	lemon — juice only
	black pepper — pinch, cayenne pepper,cinnamon and nutmeg
45.00 ml	butter
45.00 ml	oil
250.00 ml	flour — cake, seasoned
2.00	eggs — whisked
375.00 ml	sesame seeds

AVOCADO CREAM

2.00	avocado
60.00 ml	lemon juice
60.00 ml	cream — or yoghurt
10.00 ml	mustard — mild
	chilli sauce — or Tabasco
	salt and lemon pepper — to taste

FOR SERVING: (optional)

4.00	tomatoes — sliced
1.00	tomatoes — deseeded and diced
1.00	avocado — diced
	fresh dill — or fennel

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Method:

Season the fish generously with lemon juice, salt and spices, cover and marinate for 30 minutes. Meanwhile prepare the avocado cream: mash the avocados well and press through a fine sieve to remove any lumps. Mix with the remaining ingredients and season generously with the chilli sauce, salt and lemon pepper. Chill until before serving. Heat half the butter and oil in a fairly large heavy-bottomed pan until foaming. Dip the fish in the cake flour, shaking off the excess, dip in egg and then in the sesame seeds. Fry the fish until golden brown on one side and turn using two spatulas. Reduce the heat slightly, cover the pan and pan-fry the fish until cooked and golden brown on the other side. Drain on paper towelling and keep warm. Hint: Drain the butter and oil mixture from the pan if the seeds start to blacken, wipe the pan clean and start afresh with a new butter and oil mixture. Fry the tomato slices in the remaining pan fat until just tender, transfer to serving plates (3 slices per plate) and spoon a little of the avocado cream on top. Place the fish at an angle on top of the tomato slices, garnish with diced tomato, avocado and fresh herbs and spoon a little of the pan juices around the fish.
Serves 6-8.