- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Vanilla with savoury? Better believe it! This butter works magic on crispy fish and potato.
Ingredients
- 2 (about 360g) Red Delight potatoes, thinly sliced
- 60g butter, at room temperature
- 1/2 vanilla bean, split
- 4 (about 150g each) firm white fish fillets
- 50g (1/2 cup) flaked almonds
- 25g (1/3 cup) shredded coconut
- 1 egg white, lightly whisked
- 1 bunch broccolini, blanched
Method
- Step 1Preheat oven to 220°C. Place four 15cm squares of baking paper on 2 large baking trays. Arrange one-quarter of the potato slices, slightly overlapping, on the centre of each square of baking paper to form a disc. Place the butter in a small bowl. Scrape the seeds from the vanilla bean into the bowl and stir to combine, then cut the bean into 4 long strips. Spoon half the butter mixture over the potato discs. Place a strip of vanilla bean on top of each potato galette. Season. Bake for 15-20 minutes or until golden and crisp.
- Step 2Meanwhile, place the fish on a lined baking tray. Season. Combine the almonds, coconut and egg white in a bowl. Gently spoon over the fish. Top with remaining butter mixture. Bake for 12 minutes or until the fish flakes when tested with a fork.
- Step 3Divide the potato galettes among plates and top with broccolini and the fish. Drizzle over any extra butter mixture from the tray.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1715 kj
Energy
26g
Fat Total
12g
Saturated Fat
5g
Fibre
31g
Protein
115mg
Cholesterol
224.7mg
Sodium
3g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Get ahead: Make the potato galettes up to a day ahead. Just cover and store in the fridge, then reheat on a baking tray in the oven while the fish is cooking.
- Author: Michelle Noerianto
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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