Crumbed Aquna Australian Murray Cod, Yoghurt Tartare Sauce & Herb Salad
Chef Josh Niland (sourced from Aquna Murray Cod Website)
4
Seafood
This crisp and golden crumbled
Aquna recipe is great for a light
lunch or simple dinner, full of
fresh herbs and flavour.
Ingredients
- 4 x 200g Sustainable Aquna Murray Cod fillets
- 4 eggs lightly whisked
- Sea Salt Flakes
- 150g plain (all-purpose) flour
- 200g white panko breadcrumbs
- 250ml Ghee
Yoghurt Tartare Sauce
- 375g Natural Yoghurt
- 1 large red onion, finely diced
- 3 tsp small salted capers, rinsed, dried and finely chopped
- 60g coarsely chopped dill pickles
- 2 tbsp finely sliced flat-leaf parsley leaves
Herb Salad
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch dill, leaves picked
- 1 bunch fresh tarragon, leaves picked
- 30g watercress leaves
- 35g wild rocket leaves
- 2 large butter lettuce, broken into bite-sized pieces
Shallot Dressing
- 140ml extra-virgin olive oil
- 50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar
- Pinch of salt
- 1 tsp caster sugar
- 6 french shallots, thinly sliced into rings
Directions
- Dip the Aquna fillet into the flour until lightly coated. Add the floured fillet into the egg mixture, followed by the breadcrumbs, pressing gently to coat it well. Place on a plate and repeat with the remaining three fillets.
- Heat half the ghee in a large frying pan over a medium heat. When the pan reaches a light haze, carefully add 2 Aquna fillets into the pan. Cook on one side for approx. 4 minutes, making sure the temperature of the pan doesn’t get too hot. Turn the fillets and cook the other side for a further 4 minutes until crisp and golden.
- Place on a wire rack to rest while you cook the remaining two fillets. Wipe the pan, then repeat with the remaining ghee and two Aquna fillets.
Tartare Sauce
- For the tartare sauce, stir all ingredients together in a mixing bowl. Set aside in the fridge until required.
Shallot Dressing
- For the shallot dressing, combine the salt, sugar, and shallot in a bowl. Leave for 10 minutes, then stir in the olive oil and vinegar. This is a split dressing so don’t whisk. Before serving, stir with a spoon and ensure a proportionate amount of oil, vinegar and shallots season the herbs.
- Combine the herbs, watercress, rocket, and lettuce. Toss with enough of the dressing to lightly coat the leaves. Serve alongside the crumbed Aquna in a separate bowl.