💥Lemon & Herb Crust for Cod – Perfect for Events!
First things first—herb picking! For this flavourful crust, I used parsley, coriander, and chervil. Next, I grated cheddar cheese, zested a lemon, diced some butter, and measured out my panko breadcrumbs.
How to Make the Lemon & Herb Crust:
1️⃣ Blend the panko and herbs until they resemble fine breadcrumbs.
2️⃣ Add the butter, lemon zest, cheese, and a pinch of salt, then blend again until the mixture comes together.
3️⃣ Weigh out 180g per sheet, then roll the mixture between two sheets of parchment to 1mm thickness.
4️⃣ I made four sheets in total, pressing them between two Gastro trays with two 5L wine boxes as weight, then froze them overnight.
How to Use the Crust:
The next day, I cut out perfect circles using a ring cutter and stored them neatly in a 2L container, layering parchment between each row—six per row.
To reduce waste, I re-rolled the trimmings and got one extra sheet—less wastage, more efficiency!
Cooking the Cod:
Steam the cod until it’s 75% cooked.
Place the lemon & herb crust on top and finish under a salamander (or under a grill at home—so no excuses!).
The result? Beautifully cooked cod with a crispy, golden crust and fresh citrus-herb flavours. Delightful!
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Peace and good vibes always 🙌❤️
Yaaaa Ouuuuuiii 😁
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1 Comment
❤❤❤ amazing