Fried megrin

Created by

  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium
level 2

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 components

Callebaut® ingredients

Fried megrin

IngredientsPreparation

Mix.

  • 2piece(s)
    megrin filets of 500 g

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

IngredientsPreparation
  • 200g
    puree
  • 100g
    unsweetened profiterole pastry
  • 100g
    almond powder

Mix. Make into little balls.

Sprinkle the little balls with Mycryo® and almond flakes. Bake in the oven until golden brown (180°C).

Spinach

IngredientsPreparation

Mix and simmer together.

  • Q.S.
    pepper
  • Q.S.
    salt
  • Q.S.
    ground nutmeg

Season.

  • 8piece(s)
    cherry tomatoes

De-seed and arrange on the spinach.

Sauce

IngredientsPreparation

Mix and simmer in a dry pan.

  • 50g
    thyme
  • 2piece(s)
    bay leaves
  • 100ml
    white wine
  • 100ml
    fish stock
  • Q.S.
    pepper
  • Q.S.
    salt

Mix and boil down to half.

  • 200ml
    cream
  • 50g
    butter

Add the cream and briefly heat through. Strain, mix and finish with the butter.