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Vadouvan herb crust for fish

Turns an 'ordinary' fish into a special dish.

Ingredients

2Egg whites
2vadouvan powder
1units.itemstramezzino white
3Oil
1units.itemsbunch of chopped flat-leaf parsley

Preparation

  1. Finely blend the bread together with the parsley and vadouvan in a food processor.
  2. Then mix in the egg whites and oil, but be careful not to make the mixture too wet (you may need less).
  3. Season with salt and pepper. Allow to cool and rest for a while.
  4. Roll out thin slices between butcher's foil and store in the freezer.
  5. Before use, cut slices to size for a fish fillet, place the herb crust on the fish, and pan-fry until golden brown in a little oil.