Baked Crispy Bangus Roulade with Lime Beurre Blanc
by: Riley Javier and Abbey Perez
Bangus Roulade
INGREDIENTS:
1. Make a vinegar solution by mixing vinegar, garlic, thyme, peppercorns, salt and pepper. Marinade the Boneless Butterfly cut Bangus. Refrigerate and leave for about a day.
2. Sear Bangus in Olive Oil until cooked.
3. Scrape off Bangus meat from skin and place in a bowl. Mix spring onions, paprika, chili powder, egg and cornstarch to Bangus meat until fully incorporated.
4. Prepare the Bangus skin by removing the head, tail and its fins.
5. Spread Bangus meat mixture on the inner side of the skin and sprinkle cheese on top
6. Carefully roll the skin until it forms into a roulade.
7. Dust the roulade in flour, dip the floured roulade in beaten egg and sprinkle with breadcrumbs. Repeat procedure for the second coat.
8. Place in a baking tray and bake until coating is golden brown and crispy
Lime Beurre Blanc
INGREDIENTS:
1. Puree garlic with lime juice, salt and pepper in a blender until smooth. With the motor running, add melted butter gradually until emulsified.
2. Serve over crispy Bangus
No comments:
Post a Comment