Pansa Fish and Cashew Nut Roast with Sweet Corn Mash
1.
The main materials are ready
2.
Wash and dice shiitake mushrooms
3.
Add a little oil and stir-fry, let it cool down
4.
Use a food processor to beat the cashew nuts into coarsely chopped shapes for later use
5.
Mix all the ingredients of the cashew nut mixed cream evenly and set aside
6.
Then make corn mash, first chop the right amount of onion, add a little oil, and stir fry
7.
Add cream and a little water to simmer
8.
Add corn, sprinkle with salt and pepper, and cook until the corn is cooked through
9.
Put the boiled corn into a food processor and puree it. Water and cream can be used to adjust the consistency according to personal preference, and then seasoned with pepper and salt
10.
The mashed corn is ready for use. Next, cook the pansa, cut into two pieces of the same size, and sprinkle with salt and pepper
11.
Add salad oil to the pan and fry the cut of the fish skin until it is colored
12.
Then coat the fish skin with about 30g of cashew nut mixed cream, preheat the oven at 180 degrees and bake it until cooked.
13.
Make the soy sauce cream sauce when the fish enters the oven. Pour the water into the pot and boil, then stir in the cream bit by bit to form a sticky sauce. Add the soy sauce and lemon juice and mix thoroughly.
14.
Slice the potato slices thinly, deep fry in the frying pan and drain
15.
Deep fried corn silk and drained oil
16.
Spread 50g of corn puree on the plate, and put the grilled pangasius. Put the fried potato chips and corn shavings, and drizzle the soy sauce cream sauce around, this French cuisine is complete
Tips:
1. The cooking cream for butter can be used when it is placed at room temperature;
2. Taste more flavors during cooking.
