Fish bites with mandarin cream.
A delicate yet easy-to-make main dish using any type of fish fillets or steaks.
We will coat the bites with a breading of orange peel and flour, and you can use either wheat flour or almond flour.
Then we’ll cook the fish in a pan for a few minutes with a little butter, and then create a mandarin cream in the same pan to complete the cooking.
All finished with a splash of mandarin juice.
You can also substitute mandarin juice with orange or lemon juice, but if they’re too sour, you should dilute them with water.
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Regional Italian
- Seasonality: All seasons
Ingredients
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- 21 oz salmon fillets (or other fish of choice)
- 7 oz mandarin juice (filtered)
- 3 mandarin zest
- 2 cups all-purpose flour (or almond flour)
- 4 tbsp butter
- to taste roast spices (for fish)
- to taste salt
- to taste pepper
- 1 cup water (approximately)
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Tools
What we need to make the
- 1 Knife
- 1 Grater
- 1 Pan
- 2 Bowls
- 1 Baking dish
Steps
Let’s go cook the
Using a grater or food processor, grate the mandarin peel and mix it with the flour,
along with some spices, a pinch of salt, and a pinch of black pepper. Mix everything together.
And transfer the mandarin flour into a bowl
If the fish has bones or skin remove them, I used swordfish and imperial garfish, but you can use any type of fish.
Coat the fish pieces on all sides, pressing so that the breading adheres well to the meat.
In a pan, add some of the butter and heat over low heat.
Cook the fish pieces for 1 minute per side, we are only doing a quick cook, then…
set them aside in a baking dish, and complete all the fish, add more butter if needed.
Once the fish is pre-cooked, in the same pan without washing it, add the remaining butter, melt it, add the remaining mandarin flour, and make a Roux,
that is, we are preparing a sort of béchamel without milk. Once the Roux is ready, slowly add about 1 cup of water,
bring to a boil while stirring for 1 minute, then…
add the fish, lower the heat, and finish cooking the bites for 2 minutes per side.
After the time has passed, adjust salt and pepper and drizzle with mandarin juice.
Sprinkle with chopped parsley and a dash of pepper, and serve hot.
The Fish Bites with Mandarin Cream are ready.
Storage notes and variations
Fish bites with mandarin cream.
Storage: you can store the dish in the fridge for up to 2 days and then heat it in the microwave or oven.
Notes: never cook the mandarin juice, otherwise the sauce will turn bitter.
Variations: as mentioned above, you can use any type of fish, either in bites or fillets, and you can use any type of citrus fruit. In the case of lemon or oranges, the juice should be diluted with water.
