ALMOND & HAZELNUT BARRAMUNDI SCHNITZEL WITH RAINBOW COLESLAW
BARRAMUNDI SCHNITZEL
Serves 4
BARRAMUNDI SCHNITZEL
440g Barramundi (4 fillets skinless)
80g or 1/3 cup almond meal
80g or 1/3 cup hazelnut meal
20g or 1 tablespoon mustard
51g or 3 egg yolks
RAINBOW COLESLAW
90g or 1 ½ cups white cabbage
90g or 1 ½ cups red cabbage
40g or 1 cup kale leaves
DRESSING
20ml or 1 tablespoon lemon juice
20g or 1 tablespoon mustard
40ml or 2 tablespoons olive oil
34g or 2 egg yolks
METHOD
1. Preheat oven to 220 degrees.
2. Flatten each piece of fish between glad wrap with a meat mallet, add the egg yolk to the mustard and combine. Brush the outside of the barramundi with mustard mix and then roll in the almond hazelnut meal. Cook in the oven for 12 minutes.
3. Slice the cabbages thinly and place into a bowl. Add dressing ingredients and vigorously mix until creamy. Serve on side.
ALSO TRY…
OLIVE OIL PUMPKIN MASH
Cut pumpkin into large chucks and remove seeds, cook in oven for 45 minutes or until tender, scrape all the flesh out and discard the skins. Place in a pot and add the olive oil, salt and pepper, cook out the liquid until dry then blitz into mash.
