Create restaurant quality dishes at home with these recipes by Chef Kerry Kilpin from the current and past menus at Bistro Sixteen82 and Tryn.

May 13, 2020

HERB CRUSTED FISH WITH CREAMY PARSLEY VELOUTÉ RECIPE

HERB CRUSTED FISH WITH CREAMY PARSLEY VELOUTÉ RECIPE 1 whole 1.2kg Silver fish / Cape Bream filleted and bones set aside. Discard the head. Mashed potato 250g peas cooked Parsley Velouté 300ml white wine 1 onion 1 stick celery 1 garlic clove 2 slices lemon 250ml cream ½ bunch parsley 1t corn flour soaked in water ½ lemon Keep the fish bones to make a fish stock In a pot place the fish bones, onion, wine, garlic, celery and lemon.  […]