Fish Milanese with Cucumber Ceviche

Ingredients for Fish Milanese with Cucumber Ceviche

• 4 cups coriander

• 1 1-inch piece ginger, peeled, finely grated

• 120ml neutral oil (such as sunflower or canola)

• 3 colheres de sopa de suco de limão fresco

• 950ml panko (Japanese breadcrumbs)

• 4 gemas de ovo grandes

• 475ml de leitelho

• 240ml cornflour

• 4 skinless, boneless gray sole or flounder fillets (about 675g total)

• 3 medium Persian cucumbers, cut into small pieces

• 1 medium fennel bulb, cut into small pieces

• 1/2 cebola roxa pequena, cortada em fatias bem finas

• 1/2 serrano chilli, thinly sliced

Cook coriander in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer coriander to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.

Purée coriander, ginger, and 2 tablespoons water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain coriander oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.

Coriander oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.

Process panko in a food processor until very finely ground (it will only take 45–60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornflour in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.

Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornflour, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.

Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 177°C to 185°C (Don’t let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.

Toss cucumbers, fennel, onion, chilli, coriander oil, and a pinch of kosher salt in a medium bowl and top with some coriander.

Serve fish with cucumber ceviche and lime wedges.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.