Lionfish with parmesan crust in spinachorizo and lemonate sauce with anjuges
November 14, 2020
Lionfish balls - By executive chef Loukas Louka, Lordos Beach Hotel
Ingredients:
1500 gr Lionfish
45 gr Vegetable Oil
150 gr Spring Onion
150 gr Celery
150 gr Red Pepper
150 gr Japanese Mayo
3 Lime Zester
3 tsp Ginger
45 ml Lime Juice
45 ml Fish Sauce
6 tsp Fresh Coriander
For the crust:
300 gr Panko Bread
12 Eggs
6 tsp Fresh Coriander
Implementation:
1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust.
2. Preheat the oil in a pan and fry the fish balls.
1500 gr Lionfish
45 gr Vegetable Oil
150 gr Spring Onion
150 gr Celery
150 gr Red Pepper
150 gr Japanese Mayo
3 Lime Zester
3 tsp Ginger
45 ml Lime Juice
45 ml Fish Sauce
6 tsp Fresh Coriander
For the crust:
300 gr Panko Bread
12 Eggs
6 tsp Fresh Coriander
Implementation:
1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust.
2. Preheat the oil in a pan and fry the fish balls.
Lionfish balls - By executive chef Loukas Louka, Lordos Beach Hotel
Ingredients:
1500 gr Lionfish
45 gr Vegetable Oil
150 gr Spring Onion
150 gr Celery
150 gr Red Pepper
150 gr Japanese Mayo
3 Lime Zester
3 tsp Ginger
45 ml Lime Juice
45 ml Fish Sauce
6 tsp Fresh Coriander
For the crust:
300 gr Panko Bread
12 Eggs
6 tsp Fresh Coriander
Implementation:
1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust.
2. Preheat the oil in a pan and fry the fish balls.
1500 gr Lionfish
45 gr Vegetable Oil
150 gr Spring Onion
150 gr Celery
150 gr Red Pepper
150 gr Japanese Mayo
3 Lime Zester
3 tsp Ginger
45 ml Lime Juice
45 ml Fish Sauce
6 tsp Fresh Coriander
For the crust:
300 gr Panko Bread
12 Eggs
6 tsp Fresh Coriander
Implementation:
1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust.
2. Preheat the oil in a pan and fry the fish balls.
By executive chef Loukas Louka, Lordos Beach Hotel
