Almond & hazelnut barramundi schnitzel with rainbow slaw

ALMOND & HAZELNUT BARRAMUNDI SCHNITZEL WITH RAINBOW COLESLAW

Almond & hazelnut barramundi schnitzel with rainbow coleslaw.jpg

 

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.