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  3. Baked Crusted Fish With Lemongrass Cream Sauce
  1. Recipes from around the world made by Chefs for Chefs

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.

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Baked Crusted Fish With Lemongrass Cream Sauce – - Recipe

Ingredients

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Seasoning Mix:

Topping:

Sauce:

Preparation

  1. 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.

  2. 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.

  3. 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.
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