Fish Madelene Recipes

FISH WITH MAILLE® DIJON ORIGINALE MUSTARD

Steps:

• Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
• Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
• Sprinkle with chopped parsley and serve.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

MADELEINES

Steps:

• Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.
• Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.

FISH MILANESE

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

FISH MADELENE

Steps:

• Place fish in a shallow baking dish, in a single layer.
• Sprinkle fish with lemon pepper.
• Sprinkle fish with almonds and parsley.
• In a small bowl combine butter, wine and lemon juice. Pour over fish.
• Cover and bake at 350 for 10minutes.
• Uncover and bake another 10 minutes.
• Remove from oven and let set 5 minutes
• before serving.