Empty My Fridge
Panko Crusted Mahi Mahi
Zutaten
- Fish1 ½–2 lb
- Egg2
- Panko1 ½ Tassen
- Olive oil2 EL
- Butter2 EL + 3–4 EL
- Shallot · minced2
- Balsamic vinegar¼ Tassen
- Port Ruby Wine or Madeira½ Tassen
- Estragon · chopped1 EL
- Chicken stock½ Tassen
- Cornstarch1 EL
- Salt
- Black pepper
Zubereitung
- Preheat the oven to 375°F.
- Cut the fish into 6–7 oz portions, or into 3 oz medallions. Dredge one side only in flour, then in the egg, then in the Panko crumbs.
- Heat the olive oil in a sauté pan to 365°F. Sear the fish, breaded side down, until golden brown.
- Transfer the fish to a baking dish and bake for 10 minutes, or until cooked to your liking. The chef aims for an internal temperature of 135–145°F.
- For the sauce, heat the butter in a saucepan. When hot, add the shallots and sauté for 2 minutes.
- Add the balsamic vinegar, tarragon and port wine and cook for 3 more minutes.
- Add the chicken stock, salt and pepper and cook for 10 minutes.
- Stir in the cornstarch mixture until smooth, if needed.
- Off the heat, stir in more butter and adjust the salt and pepper to taste, if needed.
Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.
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