Travel Reference
In-Depth Information
189
Meyer Lemon and
Almond Crusted Tilapia
with Melted Sorrel and Brown Butter Sauce
1 whole Meyer lemon
CRUST
Zest and juice the Meyer lemon. In a bowl, mix toasted
almonds, brioche, thyme, zest, and juice. Season as
needed with salt and pepper. Set aside.
¼ cup toasted almonds
2 cups brioche, large diced
1 bunch thyme
1 tilapia fillet
Salt and pepper
TILAPIA
Separate the fillet into two pieces lengthwise. Season
with salt and pepper.
¼ cup shallots, chopped
Olive oil for sautéing
¼ pound sorrel
½ cup butter
ASSEMBLY
In a sauté pan over medium heat, start to sweat the
chopped shallots in olive oil. Once they are translucent,
add the sorrel and a teaspoon of butter and sauté until
wilted. Salt and pepper to taste. Set aside.
1 whole egg
In a mixing bowl, whip the egg with a pinch of salt
until fluffy. Brush the fish fillet with the egg and place
desired amount of crust on top of it. Place the crusted
fillet into an oiled lukewarm sauté pan and place in
broiler. Cook until golden brown.
In a small saucepot, brown the remaining butter. Be
careful not to burn the whey.
