"Simplicity is the ultimate sophistication" LdV

Friday, 5 February 2016

COCONUT AND LEMON FISH FINGERS (Fish fingers noix de coco et citron)

COCONUT AND LEMON FISH FINGERS 
(Fish fingers noix de coco et citron)

I did this recipe the first time I invited my friend's son many years ago when he was in Nursery school : I had to feed a starving crowd with little time and it had to be fresh, easy and original. It was very funny when one of the mothers came to me later on to ask where did I buy the coconut fingers because she wanted to purchase some... So yes, they are very popular, easy and healthy... To accompany this dish, I made a nice salad with asparagus and Parmesan... As it is perfect for adult as well, it may be a Sunday dinner in no time... You can see that the picture is quite old but I wanted to keep it that way....;)

Wine pairing : Pinot gris (White) from Alsace.





COCONUT AND LEMON FISH FINGERS
A quick glance in your kitchen...

In your fridge
Egg 
Cod fillets
Lemon
Asparagus tips
Salad
Parmesan 

In your cupboard
Flour
Desiccated coconut

COCONUT AND LEMON FISH FINGERS 
Around 9 fingers

2 cod fillets (cut in fingers) 
1 plate with flour 
1 plate with desiccated coconut 
1 plate with 1 beaten egg
The zest of 1 lemon
Green salad 
150g 5,2 oz of asparagus tips
Shaved parmesan.

Preheat the oven to 200° C.
Mix together the zest with the coconut.
Coat each piece of cod with flour, then dip into the egg, then dip into the coconut-lemon.
Put the fingers in a large rectangular tin and bake for 10-15 minutes.
Meanwhile, bring the water to the boil and cook the asparagus “al dente” for 5 minutes.
Prepare your salad, combining the asparagus and the shaved Parmesan.
Serve with the fish fingers. 
Dressing ideas (click here)


Fish fingers noix de coco et citron

Pour 9 "fingers"
2 généreux filets de Cabillaud (coupés en « fingers »)
1 assiette avec de la farine
1 assiette avec de la noix-de-coco râpée
1 assiette avec un œuf battu
Le zeste d’un citron
De la salade
150g de copeaux de Parmesan

Préchauffez votre four à 200° C.
Mélangez le zeste du citron avec la noix-de-coco.
Passez les fingers dans l’assiette de farine, puis d’œuf et enfin du mélange coco-citron.
Déposez les fingers dans un plat allant au four et les cuire 10-15 minutes.
Pendant ce temps, cuire les asperges “al dente” pendant 5 minutes.
Préparez votre salade avec les asperges et le Parmesan.
Servir avec les Fish fingers de coco.
Idées de vinaigrettes (click here)

2 comments:

  1. Super idée ! Habituellement j'utilise de la chapelure mais la prochaine fois ce sera de la noix de coco. Merci pour l'idée.

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    1. De rien Chris... J’avoue utiliser beaucoup de garnitures improbables car je suis souvent à court de mon Panko préféré !,car mon Japan Center se situe à Piccadilly Circus.Les cèpes séchés ou bien les gavottes font de remarquables « panures » également… Bises. Sixtine

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