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Triggerfish Schnitzel w/ Sunchokes & Greens
Nb persons: 4
Yield:
Preparation time: 20
Total time: 40
Source: Mike Lata - FIG Charleston SC
1 Lb | Sunchokes, Cot into 1 in. pieces |
5 Tbs | Olive Oil |
4 ea | Triggerfish Filets, 5 0z. - Can also use Amberjack, Grouper or Swordfish |
3 ea | Eggs |
1 Tbs | Dijon Mustard |
2 Cups | All Purpoose Flour |
2 Cup | Planko |
2 Cups | Mustard Green Leaves, Finely Chopped |
2 TBS | Butter |
1 TBS | Capers |
3 ea | Myer Lemons, Zest - finely freated; Fruit Segmented |
1 Tbs | Parsley, Finely Chopped |
To Taste | Sea Salt |
To Taste | Black Pepper, Freshly Ground |
1. Preheat oven to 400 degrees. 2. On a baking sheet, toss sunchokes with 1 tablespoon oil, salt and pepper. Spread out in a single layer and roast until browned and tender, about 20 minutes. Set aside. Meanwhile, set a small pot half-filled with water over high heat. 3. Put a fish fillet in a large Ziploc bag and lay it on a flat surface. Gently pound fillet with flat-side of a meat mallet or rolling pin until uniformly about 1/2-inch thick. Remove from bag and repeat with remaining fish. 4. In a medium bowl, whisk together eggs and mus¬tard. Pour flour into a second bowl and panko into a third. Season fillets with salt on both sides. 5. Working with one fillet at a time, dredge both sides in flour, then in egg and finally in panko. Set breaded fish aside and repeat with remaining fish. 6. Heat remaining oil in a large skillet over medium- high heat. 7. Once hot, pan-fry fillets, two at a time, until golden and crisp, about 3 minutes per side. Transfer to warm serving plates and repeat with remaining fish. 8. Meanwhile, place a steamer over pot of simmering water. Make sure water doesn't touch bottom of steamer. Gently steam greens, covered, until just soft¬ened, about 2 minutes. Set greens aside. 9. Pour off half of oil from frying pan, then place pan over medium heat. Add butter and cook until sizzling and golden, 2 minutes. Sauté capers, lemon zest and segments, roasted sunchokes and parsley until butter smells nutty and darkens slightly, 2 minutes more. 10. Spoon sunchoke mixture and sauce over schnitzel. 11. Serve with greens and sprinkle with salt |
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