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FISH BITES WITH EGG
AND LEMON SAUCE
1 lb (500g) filet of white fish
(cod or halibut), chopped
3
⁄4 cup (100g) stale breadcrumbs
2 cloves garlic, chopped
1
⁄2 teaspoon turmeric
1 tablespoon paprika
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 egg lightly beaten
3 cups (750ml) chicken stock
EGG AND LEMON SAUCE
1 egg
1 egg yolk
1
⁄4 cup (60ml) lemon juice
1. Place fish, garlic, turmeric, paprika,
cumin, cilantro and ginger into Blender
pitcher, using speed 2 blend until
smooth. Remove from blender, shape
into smallballs approximately 2-5cm
(1–2in) in diameter.
2. Place stock into a large saucepan, bring
to the boil.
3. Reduce heat to simmer, cook fish balls in
batches for 5-6 minutes or until cooked
through. Remove from pan with a slotted
spoon. Set aside and keep warm.
4. Reserve
1
⁄
2
cup (125ml) of hot stock.
5. To make sauce, beat egg and egg yolk
in a small bowl until thick and creamy,
gradually add lemon juice and
reserved stock.
6. Pour egg mixture into a pan, add fish
bites, cook gently until heated through.
Serve immediately.
23
EGG SALAD WITH
FRESH HERB DRESSING
1 bunch arugula leaves, washed
and trimmed
6 hard-boiled eggs, peeled and quartered
2 Italian (Roma) tomatoes, quartered
1 avocado, stoned peeled and cut into slices
12 black olives
FRESH HERB DRESSING
1 cup (225g) sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh cilantro
2 tablespoons (30ml) apple juice
1
⁄4 teaspoon ground nutmeg
freshly ground black pepper
1. Arrange arugula leaves, eggs, tomatoes,
avocado slices and olives attractively on
a serving platter. Chill until required.
2. To make dressing, place sour cream,
parsley, basil, cilantro, apple juice,
nutmeg and pepper to taste into
Blender pitcher, using speed 2, blend
until smooth.
Pour dressing over salad and
serve immediately.
ROSEMARY PARMESAN
CRUSTED LAMB STEAKS
4 slices white bread, crusts removed
1
⁄4 cup (50g) grated fresh Parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
All-purpose flour
1 egg, lightly beaten
2 tablespoons (30ml) oil
1
⁄4 cup (60g) butter
1 tablespoon (15ml) lemon juice
2 tablespoons drained capers
1. Break bread slices into pieces, place into
Blender pitcher with Parmesan cheese
and rosemary leaves. Pulse until fine
breadcrumbs form.
2. Transfer crumb mixture to a large
plate. Toss meat in flour, shake away
excess, dip into egg and coat with
breadcrumb mixture.
3. Heat oil in a fry pan, add meat and cook
over medium heat until golden brown.
4. Remove from pan and drain on paper
towels. Set aside and keep warm.
5. Wipe pan clean, heat butter, stir in
lemon juice and capers, cook until
heated through.
Serve lamb steaks with lemon sauce.
SALADS AND MAINS cont’d SALADS AND MAINS cont’d
22
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 22
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