Almond Crusted Fish Schnitzel
with Chive Mash & Caramelised Onion Chutney Sauce
- Wheat
- Gluten
- Fish
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1
Baby Broccoli
2 packet
Potato
1
Carrot
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
Chives
280 g
Smooth Dory Fillets
(Contains: Fish)
Nutrition
Cooking Steps
• Peel potato, then cut into large chunks. • Thinly slice chives. Cut carrot into sticks. • Halve any thicker stalks of baby broccoli lengthways.
• Bring a medium saucepan of salted water to the boil. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan along with the milk, chives and a drizzle of olive oil. • Mash until smooth. Season to taste and cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• In last 8 minutes of potato cook time, place a colander or steamer basket on top of the saucepan, then add carrot and baby broccoli. Cover and steam until the veggies are tender. • Transfer carrot and baby broccoli to a bowl. Drizzle with olive oil and season to taste. Set aside.
Custom Recipe: If you've upgraded to white fish fillets, discard any liquid from fish packaging. Slice fish in half crossways to get 1 steak per person. Combine fish with ingredients as above, gently turning fish to coat.
Custom Recipe: Heat the pan as above. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
• Slice pork schnitzel. Divide chive mash, steamed veggies and Nan's pork schnitzel between plates. • Serve with beetroot relish. Enjoy!
