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!

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

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