WebJan 20, 2008 · 1. To make the sauce gribiche, hard-boil the eggs for 7-8 minutes, then shell them and separate the whites from the yolks. Roughly chop the whites (keep the yolks …
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WebSlice fillet roll in half then remove plastic wrap and steam rolls at very low heat over a large saucepan for about 10–15 minutes. Test, slice into discs to serve. To make the sauce, …
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WebDip in egg, then in breadcrumbs, gently pressing the crumbs onto the fish. When all fish are coated, repeat egg and breadcrumb process then cover and refrigerate until ready to …
WebMethod. Lay the fish on a plate, drizzle with oil and season with salt/pepper. Preheat a barbecue to medium or place a large frying pan over medium heat and cook the whiting …
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