Braden Family Cookbook
THE HERB CRUST
Combine above to make crust.
Preheat oven to 400 degrees.
Heat oil in an oven proof pan over medium heat.
While heating the pan, bread fish by dipping in egg wash then coating
with the herb crust mixture. Place
fish in pan and brown for 30 seconds, turn and place in the preheated oven for 4
- 6 minutes (fish should be just cooked, so check after 4 minutes ).
serve in a pool of the
following Wasabi-Soy Vinaigrette.
Top the fish with a handful of fresh mesculen greens that have been
lightly tossed with salt and really great olive oil.
Serve with a Sauvignon
Blanc, Fume Blanc, or other wine that can stand up to the vinegar in the sauce.
A full Chardonnay will be “killed” by the vinegar in the sauce.
WASABI-SOY VINAIGRETTE K.F. Braden
In a blender, puree ginger,
green onions, cilantro with the rice vinegar.
Add the sugar and salt and chili sauce, blend again.
While running on low, slowly add the oil, then the wasabi paste, blend
for an additional 15 seconds.