|
Haddock Goujons with Parmesan Crust & Pea Pesto |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
75g fresh white breadcrumbs
1tsp grounded black peppercorns
1 lemon, zested, 1/2 wedged to serve
25g parmesan, finely grated
2 tbsp black sesame seeds
4 skinless haddock fillets (cod or pollock) cut into
1cm-thick fingers |
Pea pesto
150g frozen peas, defrosted
50g of basil or mint leaves
50g almonds (flaked will do)
100ml olive oil
40g parmesan, finely grated
1/2 lemon, juiced |
|
-
Mix the breadcrumbs with the black
pepper, lemon zest, parmesan and sesame seeds. Season the
fish then coat a few pieces at a time in the flour,
followed by the beaten egg and the breadcrumb mixture.
Chill
-
Meanwhile, put the peas and almonds,
basil (or mint) and almonds into a small food processor
and pulse until broken down. Drizzle in the olive oil with
the motor running until you have a smooth-sh sauce with a
little texture remaining. Tip into a bowl and stir in the
parmesan. Season and add the lemon juice.
-
Fill the pan no more than 1/3
full with oil and heat until it reaches 180C or a piece of
bread browns in 30 seconds. Cook the goujons, in batches,
for 2-3 mins or until golden and crisp. Drain on kitchen
paper and sprinkle with sea salt flakes. Serve with the
pesto and the lemon wedges.
|
|
DAILY
DINNERS 
