Herb Brioche Crumbs Two Ways

September 10, 2012 § 3 Comments

The first recipe I want to share using my herb brioche crumbs is really fast and easy. It is a cabbage salad that is quite a tasty side with a rich dish such as roast lamb or cold cut meats and cheese. I have been lucky over the last few months to have a constant supply of fantastic locally grown cabbage from one of my favourite farmers at the markets Chris Pillidge.

Brioche Crumbed Cabbage Salad

Ingredients

2 Cups of finely shredded cabbage

1/2 cup of herb brioche crumbs

3 tbs lemon juice

1 pinch of sea salt

1/4 cup of candied hazelnuts *

Black pepper

Method

Place the cabbage in a bowl and toss with lemon juice and salt then the bread crumbs. Toss the nuts through and season with pepper just before serving.

* candied hazelnuts can be made by making a sugar syrup (combine 150g sugar and 150g water then boil until the sugar dissolves) coat 250g of nuts in the syrup place on a tray in a 180 degree celsius oven until dry and toasty (about 10min). They keep well in an airtight container for several weeks.

Brioche Crumbed Fish with Zucchini Salad

 

I used Trevally but use any fresh local fish fillets from your fish monger.

Ingredients

4 fillets of fish (skin on)

1 punnet of cherry tomatoes

6 cloves of organic garlic

1/4 cup of herbed brioche bread crumbs

2 tbs olive oil

salt and pepper

1 lemon

1 zucchini

Method

Place the tomatoes and garlic (skin on) and 1 tbs of oil on a tray in a 150 degree oven for about 10min or until the garlic is soft. Remove the tray from the oven and turn the temperature up to 180 degrees celsius. Rub the fish fillets with the remaining oil and season with salt and cracked pepper, place skin down in the pan on the tomatoes and garlic and top each fillet with herb brioche crumbs. Place in the oven and cook depending on the size of your fillets for about 8-10min. Meanwhile slice the zucchini and season with salt and pepper. When the fish is done place the fillets on the plates and squeeze the garlic out of its skin onto the zucchini and toss through the cherry tomatoes. Serve with lemon wedges.

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