Jeni Wright, Eric Treuille, Le Cordon Bleu

Coating with a Herb Crust

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

This technique creates an attractive crust, which adds contrast in flavour and texture to the moist fish. Use firm textured fillets such as salmon, cod or monkfish. A non-stick pan reduces the oil required, allowing the crust to “toast”.

Spread a mixture of fragrant herbs and spices over a plate. Press skinned fish fillers, skinned-side down, into the mixture to ensure an even coating.
Pan-fry the fillers, crust-side down, in a little hot oil for 7-10 minutes without turning. Press firmly with a metal spatula to encourage the juices to rise to the surface and the heat to penetrate upwards into the flesh.