Sunday, March 11, 2007

Recipe : Mandarin Orange Baked Dory Fillet

served on bed of Honeycomb Cornflakes Caesar Salad and poached egg
2 serving

What you need:
  • 2 piece of Dory fillet
  • 4 large mandarin orange (Honey Lokan preferred)
  • 3 tablespoon of mayonise
  • 2 tablespoon of full cream fresh milk
  • 2 tablespoon of mandarin orange juice
  • 1 teaspoon of mandarin orange skin, sliced finely
  • 2 egg for poaching
  • 1 box of lettuce for your caesar salad, chopped coarsely
  • 1 handful of Honeycomb Cornflakes
  • Finely grated parmesan/paeseno cheese powder
  • Dill flakes
  • Black pepper
  • Salt
  • Sugar
Here's the preparation:
  1. Mandarin Orange Caesar Salad
    • Get a peeler and peel the skin of 1 orange (only the orange colored part, avoid cutting deep into the inner white part that will cause bitter taste). Finely chopped the skin and put away 1 teaspoon
    • Get the juice of 1 orange, squeze with your hand and put away 2 tablespoon
    • Mix together 3 tablespoon of mayonise, 2 tablespoon of full cream fresh milk, 2 tablespoon of orange juice, 1 teaspoon of orange peel, 1/2 teaspoon of Dill flake into a cup or small bowl and stir until the mixture form a consistent texture
    • Get a huge salad bowl, mix together your coarsely chopped lettuce, handful of Honeycomb Cornflakes, Parmesan/Paeseno Cheese Powder and the Mayonize sauce. Store the salad in your fridge while you move on to prepare the fish.
  2. Mandarin Orange Baked Dory Fish Fillet
    • Lay your oven tray with aluminium foil
    • Peel off the remaining 3 orange, make sure the skin is of big chunk when peeling
    • Lay the peel off skin on your oven tray, orange colored side face up
    • Season the fish fillet with Dill flakes, pinch of salt, black pepper and finely chopped orange peel. Put the fillet on top of the orange skin bed
    • Squeze the juice of 1 orange onto the fillet
    • Cover your tray with another layer of aluminium foil
    • Put in your oven for 15-20 minutes, depending on your fillet thickness
  3. Poached egg
    • Simply put 2 eggs in a pan of water and boiled for 3 minutes
    • Take out and put them in a bowl of cold water and peel
To serve, put your salad on the plate to form a bed, taking about 3/4 part of your plate. Split your fillet vertically and lay them slightly on top of the salad bed. Poached egg on the side.

You're done!

This recipe is created by MiuMiu and tested/cooked before.

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