Zahnbrasse in Mandelkruste Mit Garnelencreme – Dentex in Almond Crust and Bisque

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Finely chop one onion and 30 g of leek, put them in a pan with a little bit of olive oil and sauté until translucent. Add the coarsely chopped crayfish tails and after 5 minutes extinguish with half a glass of brandy. Now pour 3 ladles of vegetable soup and add one tablespoon of paradeis pulp. Simmer gently over medium heat for about half an hour.

Put the crayfish tails with their broth into a hand mixer form and mash until creamy. Pass through a sieve and gently stir again for 5 minutes.

Remove from the heat.

Sprinkle the almonds with a little bit of water, put them on a baking tray covered with parchment paper, season with salt and roast in the oven for 15 min. at 150 °C until golden brown.

Fillet the bream and cut it into 8 pieces. Place them on a baking sheet lined with parchment paper, sprinkle with the almonds. Moisten a sheet of parchment paper, squeeze it well and lay it over the fish. Then cook for 15 minutes at 180 degrees in the oven.

Serve two almond-crusted fillets per person together with the shrimp cream. Garnish with parsley, dill and tomato slices.

Serve with a dry white wine with a floral bouquet:

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