Baked Crusted Fish With Lemongrass Cream Sauce
Add a twist on flavour and texture to this menu staple of fish in cream sauce. The cream sauce is lightly scented with lemongrass and kaffir for a Southeast Asian twist. The fish is lightly coated with mayonnaise before breaded to help retain its moisture while cooking or being held for service for delivery.

Ingredients
Seasoning Mix:
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Ground white pepper 3.0 g
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Parsley, dried 1.0 g
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Dry mustard powder 5.0 g
Topping:
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Panko breadcrumbs, toasted 300.0 g
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Parsley, finely chopped 30.0 g
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White fish fillet or salmon fillet 1.5 kg
Sauce:
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Cooking cream 600.0 ml
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Water 100.0 ml
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Garlic cloves 20.0 g
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Lemongrass stalks 5.0 pc
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Kaffir lime leaves 5.0 pc
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Fresh parsley 30.0 g
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Unsalted butter, cold 45.0 g
Preparation
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Seasoning Mix:
- Combine the ingredients for the seasoning mix.
- Season the fish fillets with seasoning mix. Let it stand for a few minutes.
- Pre-heat oven to 350°F.
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Topping:
- Combine the panko breadcrumbs and the chopped parsley.
- Spread the Hellmann's Classic Mayonnaise on top of the fish.
- Bake the fish for 15-20 minutes or until cooked through.
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Sauce:
- Combine all of the ingredients in a sauce pot (except for parsley and butter).
- Bring to a simmer and let it cook for at least 20 minutes to infuse all the flavour.
- Taste and adjust seasoning of the sauce.
- Remove the lemongrass and the kaffir lime leaves. Add the parsley leaves to the sauce.
- Using hand blender, puree the sauce until smooth.
- Add the cold butter gradually to emulsify with the sauce.
- Serve the baked fish with the parsley sauce.