Super-Crunch Crust with Nuts, Panko, Sesame, and Chili
20 min
Total Time
15 min
Cooking Time
5 min
Preperation Time
Ingredients
| 80 g | panko (Japanese breadcrumbs) |
| 40 g | pine nuts |
| 40 g | flaked almonds |
| 2 tbsp | sesame seeds (white or mixed) |
| 80 g | butter |
| 1–2 tsp | chili (e.g. flakes or mild chili powder) |
| 1–2 tsp | sesame oil |
| salt |
Instructions
Step 1 of 4:
Toast the panko in a Frying Pan without any fat over medium heat until golden brown. Remove and set aside.
Step 2 of 4:
Lightly toast the pine nuts and almonds in the same Frying Pan until golden brown. Briefly add the sesame seeds and toast them as well. Add everything to the panko.
Step 3 of 4:
Melt the butter in a small saucepan and brown it over medium heat until it smells nutty. Remove from the heat.
Step 4 of 4:
Mix the panko, nuts and sesame seeds with the brown butter. Add the chilli, sesame oil and a little salt, and mix well. Loosely spoon the crunchy mixture over the fish or the finished dish.
