Pansa Fish and Cashew Nut Roast with Sweet Corn Mash
1.
The main materials are available.
2.
Wash and dice shiitake mushrooms;
3.
Add a little oil and stir-fry, then let it cool;
4.
Use a food processor to beat 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.
To make corn mash, first chop an appropriate amount of onion, add a little oil, and stir fry;
7.
Add cream and a little water and simmer;
8.
Add corn and sprinkle with salt and pepper. 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. Then cook the pansa, cut into two pieces of the same size, and sprinkle with salt and pepper;
11.
Add salad oil to the pot 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 it is cooked through;
13.
When the fish enters the oven, make the soy sauce cream sauce. Pour the water into the pot and boil, then mix the cream bit by bit into a sticky sauce, add the soy sauce and lemon juice and mix thoroughly;
14.
Slice the potato slices thinly, deep-fry them in a frying pan and drain them.
15.
The corn must be deep-fried and drained.
16.
Spread 50g of corn puree on the plate, and put the grilled pangasius. After putting the fried potato chips and corn silk, drizzling soy sauce and 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.
