The Fish Fillet
Burger will offer consumers a tasty fish fillet
, coated in breadcrumbs, topped off with cheese and tartare sauce.
Look Allspice, cranberry & almondstuffed sea bass Ingredients (serves 6) 6 fillets
from 3 large sea bass (fillets
must match up neatly for parcelling) 50g/2oz butter 1 lemon, cut into wedges For the stuffing 1 tbsp ghee or coconut oil 1 red onion, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 3/4 tsp ground allspice small bunch thyme, leaves picked and chopped 1/4 tsp ground white pepper 50g/2oz dried unsweetened cranberries, halved 1 apple, skin on and grated 100g/4oz ground almonds 2 tbsp lemon juice Method 1.
For the dressing, put the other three anchovy fillets
into a small food processor with the lime juice, coriander and mint, and blend for one minute.
Featuring a relaxed grip for fatigue-free filleting, the knife's 8-foot power cord provides ample opportunity to maneuver around the fillet
table when preparing the day's catch for the evening's feast.
The researchers evaluated fillet
shelf life by undertaking a microbiological analysis, assessing total viable counts, total volatile basic nitrogen (TVBN) levels, drip loss (weight loss caused by the dripping away of tissue juices) and sensory characteristics.
Drizzle some olive oil over each fillet
and place the tray under a hot grill.
1 WHAT YOU WILL NEED 4 mackerel fillets
, 2 limes, a bunch of chives, sea salt, 100g chorizo, 12 single mussels, 1 shallot, 1 punnet of pea shoots, white wine, frying flour, olive oil 2 PREPARE THE MACKEREL FILLETS Pin bone them, then cut each of the fillets
in half and use one for pan frying, the other for the tartar.
The direct modelling functionality that we have added will enable tooling designers to tackle all the common problems that they find in product designs, such as insufficient draft or inappropriate fillet
sizes," said PowerSHAPE Development Manager, Ian Watkins.
Easy Cook comes in three variants - white fish fillet
chunks, pink salmon fillet
chunks and smoked fish fillet
chunks - and can be cooked from frozen.
When the skins begin to colour remove the fillets
and place on a baking tray and spread a spoonful of tartare sauce on top of each fillet
Ingredients 4 x 100g fillets
of wild salmon ' tsp salt 1 tsp sugar 1 tsp chopped dill For the salad Handful of mixed leaves, rocket, water cress, baby leaf spinach and red chard 200g bulgar wheat, soaked in boiling water for 10 minutes Selection of tomatoes (quartered) 1 tsp whole black peppercorns 1 tsp cracked coriander seed Zest of ' a lemon 500ml olive oil 2 cloves of garlic ' red onion(finely sliced) ' cucumber (strips) 1 tbsp coriander oil Sprinkle cracked black pepper Sprinkle chat massala Salt to taste 1 tbsp lemon juice Method Cure the salmon: Mix the salt, sugar, lemon zest and dill together and rub over the salmon fillet
Dip each fillet
in butter, turning once to coat both sides.