Description
This is one of the most outstanding toppings for fish fillets. It does not overpower the fish, and tastes absolutely great. The recipe is from a very popular south african cookbook writer, lynn bedford hall. I cannot count how often i've made this topping — regardless of how the fish was prepared. But i give her recipe with a few tiny adjustments. This is for people who do not like fish!! Read the recipe before you start. It's quick and easy.
Ingredients
- Egg White
- Mayonnaise
- Cheddar Cheese
- Mustard
- Fish Fillets
- Salt
- Flour
- Dried Dill
- Butter
- Lemon Juice
Instructions
- Before you start cooking the fish, mix the topping
- Whisk the egg white until stiff
- Mix the mayonnaise, cheese and mustard, and fold in the stiffly whisked egg white
- To cook the fish, use any one of two methods:
- Lightly flour the fish fillets, and fry in a skillet in oil over high heat for a couple of minutes per side — rather underdone than overdone, as it will keep on cooking with this method
- Or sprinkle lemon juice over the fillets, and brush 1 tablespoon butter over each one
- Dust the fish fillets with a mixture of salt, flour and chopped herbs
- Grill in your oven under the grilling element until top of fillets turn white: only a few minutes
- Turn carefully, give it another minute, and remove
- Do not overcook, which is death to fish!
- Remove dish from oven, spread the topping over the fish fillets, then put back under a oven grill, and grill until golden brown
- This happens very quickly, so keep watching it!
- This makes 4 servings, with buttered baby potatoes, a bright vegetable, salad, and chilled wine!
- If the fish sounds too much for 4 people, keep in mind that fish and all seafood shrink in cooking