Fillet of Fish St Germaine

10 PORTIONS

Ingredients

Fish fillets                                                                10x100 g

Butter                                                                     150 g

White breadcrumbs                                                  150 g

Flour

Salt

Pepper

Noisette potatoes                                                     400 g

Bearnaise sauce                                                       500 ml

Method

  1. Season the fillet and pass them through flour, melted butter and breadcrumbs.
  2. Place the fish on a buttered tray and sprinkle with any remaining butter.
  3. Bake in a hot oven 200oC until cooked and finish under a grill to adjust the colour if necessary.
  4. Serve garnished with noisette potatoes and bearnaise sauce.

Note:  Fillets of sole and plaice are generally used.

 

24/7worplacesafetytraining