HOMEPAGE I News I DISTRIBUTORS
Peel the zests of the oranges with a potato peeler and cut into very thin julienne strips.Heat 2 TBS of the oil in large saucepan and add the onions and orange zest strips.Preheat the griddle at 200°Press the juice of the oranges and add to the pot with the sugar and cook slowly till the onions and the zest and become soft for about 30 minutes.Salt and pepper the fish filets, dredge them in the flour, then in the egg and then coat with the honey cake crumbs.Oil the griddle lightly with a paper towelCook the fish on both sides until golden brownPlace the onion orange marmalade on a plate and put the breaded fish on top.Squeeze some lemon on the fish before serving.
1 kg. Sliced Onions4 Oranges60gr. Sugar6 Filets of Sea Bass Flour for dredging2 Beat EggsHoney Cake Crumbs (pain d'épice) (or regular bread crumbs)6 TBS. Peanut Oil1 Lemon
1 peeler1 saute pan3 shallow dishes1 juicer
LACANCHE INTERNATIONAL I LACANCHE FRANCE I LEGAL I SITE MAP