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Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan.

Ingredients : 

- 1 filet of white fish ( I use lingcod as it's what we have in the freezer) 

- 1/2 cup of mayonnaise

- 2 tablespoons of mustard

- 2 garlic cloves, pureed 

- 2/3 cup of walnuts

- 2/3 cup of pecans

- fresh parsley

- parmesan

- 3 large carrots




- Using a mandoline, slice the carrots and steam them until cooked.

- pat the fish dry, and season with salt all over

- in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish.


- put the nuts in a ziplock bag and with a pan, smash them! 

- add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine

- coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish).


In the meantime, put some butter in a frying pan, and add the carrots. Pour in the remaining nut mix and finish cooking the carrots while the fish is baking.


Enjoy ! 




 

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