Grilled haddock with Parmesan cheese and ground almonds
Ingredients
Fresh skinless Haddock fillets one per person.
Grated Parmesan cheese 55g or 2 oz per person.
Ground almonds 55g or 2 oz per person.
double cream 150mil or .25 Pint per person.
Salt Pinch.
White ground Pepper Pinch.
Method
Whip the cream in a large bowl until stiff.
Add to this the ground almonds,Parmesan,Salt & Pepper
to make a stiff paste.
Cut a pice of silicone paper to under fit a shallow sided baking Tray. Place the fish fillets on to silicon paper and dab with kitchen paper towel to dry the fish.
Using a folk trowel on aprox 4oz of the Almond and Parmesan mixture so that you end up with a 5mm coating on top of the fillet.
This can now be put to one side until 5 minuits before serving
To grill the fish place under a preheated moderately hot grill not to close to the heat source.
Notes
The topping will begin to brown to quickly if to close to the heat. But if not near enough the topping will melt away.
There will be some liquid run off from the cream and the moisture from the fish this can be used for a light sauce.