Mains

Whiting Fillets with Pea Puree and Hazelnut Crisp

Name: Whiting Fillets with Pea Puree and Hazelnut Crisp
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 6 servings
Cuisine: International
Ingredients: 500 g (1 lb) frozen peas; 200 g (7 oz) starchy potato, peeled; 6 whiting fillets; 15 ml (1 tbsp) hazelnut oil; salt and pepper; Crisp: 15 ml (1 tbsp) shelled hazelnuts; Crisp: 1 egg white; Crisp: 25 g (50 ml) all-purpose flour; Crisp: 30 ml (2 tbsp) shelled hazelnuts, chopped; Crisp: 25 ml (5 tsp) oil; Crisp: a pinch of salt

Whiting fillets steam gently above a pea and potato mash while a thin hazelnut crisp bakes alongside, so the whole plate comes together with barely any hands-on work. The Micro Urban steams fish and vegetables together in stacked baskets, and a fast chopper turns hazelnuts and egg white into the crisp batter.

In brief Whiting Fillets with Pea Puree and Hazelnut Crisp is a mains recipe cooked in the Tupperware Micro Urban. It takes 52 minutes in total and serves 6 servings.

Total time: 52 min
Prep: 20 min
Cook: 32 min

Jump to recipe ↓ ★ Rate this recipe

Product usedTupperware Micro Urban

Tupperware Micro Urban recipes (51)

+ Tupperware SuperSonic Chopper

Method

Heat the oven, without its rack, to 180 C (355 F).
Peel and chunk the potato. Put the peas and potato in the large basket of the Tupperware Micro Urban set over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 12 minutes at 900 W.
Lay the whiting fillets in the lower basket, stack the baskets and steam for a further 5 minutes at 900 W.
Blitz the crisp ingredients (hazelnuts, egg white, flour, extra hazelnuts, oil, salt) in the SuperSonic Chopper. Spoon 6 small mounds onto a lined tray set on the cold oven rack, spread them thin and bake for about 15 minutes.
Mash the cooked peas and potato, then stir in the hazelnut oil, salt and pepper.
Spread a little mash on each plate, top with a whiting fillet and a hazelnut crisp, and scatter with the chopped hazelnuts.