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serinde0. Have a bunch of de-fatted ground almonds left over from making orgeat during a hurricane. Wonder what to do with them. Ah hah! Crusted fish.
1. Fall into a fugue state at Gourmet Garage. Wake up with .36 lb of hake fillet. What's a hake? Well, the Monterey Bay Aquarium says it's a "good choice", so fine.
2. Combine ~1/4c. of the almonds with ~1 Tbsp of leftover flour-salt-pepper-thyme mix from an earlier breaded thing.
3. Crack an egg into the bowl. Realize the whole thing is not needed to gum up this fillet, and that the white could go into a Ramos Fizz later. Extract the yolk, beat with a little milk.
4. Dip the hake into the egg, then into the almond/flour mix. Stare in astonishment as the entire thing gloms onto the fish side. Whip up another batch for the skin side.
5. Press the hake skin-side down into the new almond mix. Stare in astonishment as none of it sticks. FINE.
6. Put the hake nut-side down into a heated skillet that has some olive oil in on eh, medium heat or so.
7. Pour a glass of a remarkably acidic viognier.
8. Start writing this post. Five minutes in, OH HEAVENS MAH NUTS ARE BURNIN'. Flip the fish.
9. After a few moments, realize the fillet is probably cooked through anyways. Yep. Extract to plate.
10. Wow, that's really good! Spinach Cat likes the cat yums, too.
1. Fall into a fugue state at Gourmet Garage. Wake up with .36 lb of hake fillet. What's a hake? Well, the Monterey Bay Aquarium says it's a "good choice", so fine.
2. Combine ~1/4c. of the almonds with ~1 Tbsp of leftover flour-salt-pepper-thyme mix from an earlier breaded thing.
3. Crack an egg into the bowl. Realize the whole thing is not needed to gum up this fillet, and that the white could go into a Ramos Fizz later. Extract the yolk, beat with a little milk.
4. Dip the hake into the egg, then into the almond/flour mix. Stare in astonishment as the entire thing gloms onto the fish side. Whip up another batch for the skin side.
5. Press the hake skin-side down into the new almond mix. Stare in astonishment as none of it sticks. FINE.
6. Put the hake nut-side down into a heated skillet that has some olive oil in on eh, medium heat or so.
7. Pour a glass of a remarkably acidic viognier.
8. Start writing this post. Five minutes in, OH HEAVENS MAH NUTS ARE BURNIN'. Flip the fish.
9. After a few moments, realize the fillet is probably cooked through anyways. Yep. Extract to plate.
10. Wow, that's really good! Spinach Cat likes the cat yums, too.
