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
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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
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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
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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.
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For the tartare sauce, stir all ingredients together in a mixing bowl. Set aside in the fridge until required.
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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.