HADDOCK MILANESE with DEVILED BRUSSELS SPROUTS
I’m back! Did you miss me? I’ve been so involved with my new project (details to come soon I promise) that I almost forgot about my Galley Peeps. So sorry. I promise to be more attentive in the future. As an apology I’m offering a very easy and super tasty meal for you. A two for one.
The warm Brussels sprout salad could easily be a stand alone. The crispy salty crunch of the charred sprouts leaves kept me picking the bits from the pan as they cooked…you know…to make sure they were just right
Bursting with flavour and a textural dream it brings back memories of my Mom’s egg salad sandwiches.
Combined, it was all I could do to grab my fork and call this dinner. But I resisted. I had fish to fry.
The term ‘Milanese’ makes it sound fancy doesn’t it but this way of cooking fish…or chicken…or pork makes it fancy in term only. It may even look a little fancy but only you will know how basic and easy it was to prepare. Season…dredge…dip…coat. For the fish it was barley five minutes cook time once breaded. Barely enough time to set the table.
It’s a dinner that should have been more than enough for four and a decent sized portion for six but Captain and I were such oinkers we gobbled the whole lot. Happy happy bellies!
Halibut Milanese with Deviled Brussels Sprouts
- 3 Large Hard boiled eggs
- 3 Green onions
- 2 Tbsp Mayonnaise
- 1 Tsp Dijon mustard
- 2 Tsp Hot sauce
- Salt & pepper to taste
- 4 Cups Brussels sprouts Halved
- 2 Tbsp Grape seed oil Or other neutral oil
- 1 Tsp Dried chili flakes
- Salt & pepper
- 3 Haddock filets Or other mild white fish like cod or tilapia
- Salt & pepper
- 1/4 Cup Flour
- 1 Large Egg
- 1 Cup Panko crumbs
- 1/4 Cup Grated parmesan
- 4 Tbsp Olive oil
- 1 Tbsp Butter
- Smash peeled eggs (as you would for egg salad)
- Stir in the rest of the ingredients. Season to taste then set aside
- In fry pan heat oil until shimmering
- Add sprout halves flat side down and cook undisturbed until lightly charred
- Reduce heat, season and stir once or twice cooking until fork tender (about five minutes)
- Remove to serving bowl and top with egg mixture tossing gently to combine.
- Cut each of the 3 filets in half. My filets were quite large so halving them made it easier to handle. Season both sides with salt and pepper
- Gather 3 bowls: flour in one, whisked egg in another and combined panko and parmesan in the third.
- Dredge each fish piece in flour, then egg wetting each well, then finally coat with the panko cheese mixture.
- Wipe out the same pan you used for Brussels sprouts. Heat the oil and butter until it begins to bubble then add fish allowing each to brown well then flip and brown second side.
Inspiration for Brussels Sprouts thanks to What’s Cooking Good Looking and the egg salad was pure Momma memories.