Fried megrin
Some fish preparations don't ask for much more than the perfect fry. Our chefs recommend using Mycryo® for state-of-the-art frying and sautéing. Take white fish like megrim, for instance, with delicate meat. Simply roll the fillets in the powdered cocoa butter and fry them in a hot pan or on the barbecue. Mycryo® seals your ingredients, keeping them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.
Recipe
Fried megrin
| ingredients | preparation |
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Mix. |
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Roll up the fillets with the grey side inwards and fasten with a skewer. Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan. |
Almond puffs
| ingredients | preparation |
|---|---|
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Mix. Make into little balls. |
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Sprinkle the little balls with Mycryo® and almond flakes. Bake in the oven until golden brown (180°C). |
Spinach
| ingredients | preparation |
|---|---|
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Mix and simmer together. |
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Season. |
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De-seed and arrange on the spinach. |
Sauce
| ingredients | preparation |
|---|---|
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Mix and simmer in a dry pan. |
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Mix and boil down to half. |
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Add the cream and briefly heat through. Strain, mix and finish with the butter. |
