Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
- 360 g Orange Roughy filet
- 100 g whole eggs
- 120 g all-purpose flour
- 60 g Japanese panko breadcrumbs
- 115 g clarified butter
- 75 g cherry tomatoes
- 75 g black olives
- 57 g mixed greens
- 180 g Roma tomatoes
- 120 ml extra virgin olive oil
- 30 ml lemon juice
- 30 ml white wine vinegar
- 5 g Dijon mustard
- Sea salt & cracked black pepper
Method
- Prepare the tomato vinaigrette by blending Roma tomatoes, lemon juice, white wine vinegar, and emulsifying with olive oil.
- Slow-roast the cherry tomatoes with black olives until the mixture reaches a marmalade consistency.
- Bread the Orange Roughy with flour, egg wash, and Japanese panko breadcrumbs.
- Fry in clarified butter until golden and crisp, about 4 minutes per side.
- Plate tomato vinaigrette, mixed greens, crispy fish, and finish with tomato and black olive marmalade.
Chef’s Note: This dish gives a beautiful contrast between crisp breading, sweet roasted tomato, briny olive notes, and the brightness of the vinaigrette. It is elegant enough for plated service and flexible for banquet execution with prep done in stages.
| Calories | 480 |
| Fat | 28 g |
| Carbohydrates | 22 g |
| Protein | 30 g |
| Sodium | 550 mg |