450 - 675 g (1 - 1 1/2 lb) huss fillets
2/3 cup (150 ml) 1/4 pt milk
pinch each of salt and freshly ground black pepper
2 - 3 tablespoons flour
1 tablespoon oil
1 tbsp (1/2 oz) butter
3/4 cup (100 g) 4 oz almonds, sliced
1 cup (100 g) 4 oz dessert apple, peeled, cored and diced
2 tablespoons double cream (heavy cream)
2 tablespoons natural yogurt
pinch of freshly grated nutmeg
1 bunch spring onions, thinly sliced, to garnish
2/3 cup (150 ml) 1/4 pt milk
pinch each of salt and freshly ground black pepper
2 - 3 tablespoons flour
1 tablespoon oil
1 tbsp (1/2 oz) butter
3/4 cup (100 g) 4 oz almonds, sliced
1 cup (100 g) 4 oz dessert apple, peeled, cored and diced
2 tablespoons double cream (heavy cream)
2 tablespoons natural yogurt
pinch of freshly grated nutmeg
1 bunch spring onions, thinly sliced, to garnish
method
1. Cut the fish into bite sized pieces. Dip first in the milk then lightly dust in seasoned flour.
2. Saute in hot oil and butter in a heavy frying pan untill browm.
3. Drain on absorbent kitchen paper and transfer to a heated serving plate.
4. Stir the almonds and diced apple into the pan juices and continue frying until lightly browned, then remove the pan from the heat and stir in the double cream and yogurt, scraping the bottom of the pan to incorporate all the cooking juices.
5. Add the nutmeg and stir until well blended.
6. Pour over the fish and serve immediately with a garnish of finely sliced spring onions.
2. Saute in hot oil and butter in a heavy frying pan untill browm.
3. Drain on absorbent kitchen paper and transfer to a heated serving plate.
4. Stir the almonds and diced apple into the pan juices and continue frying until lightly browned, then remove the pan from the heat and stir in the double cream and yogurt, scraping the bottom of the pan to incorporate all the cooking juices.
5. Add the nutmeg and stir until well blended.
6. Pour over the fish and serve immediately with a garnish of finely sliced spring onions.
serving amount
serves 4
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