Super-Crunch Crust with Nuts, Panko, Sesame, and Chili
20 Min
Total Time
15 Min
Cooking Time
5 Min
Preperation Time
Ingredients
Step 1 of 4:
Toast panko in a dry pan over medium heat until golden brown. Remove and set aside. |
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Step 2 of 4:
Lightly toast pine nuts and almonds in the same pan until golden brown. Add sesame seeds briefly and toast with them. Add everything to the panko. |
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Step 3 of 4:
Melt butter in a small saucepan and brown over medium heat until it smells nutty. Remove from heat. |
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Step 4 of 4:
Mix panko, nuts, and sesame seeds with the browned butter. Add chili, sesame oil, and a little salt, and combine well. Loosely sprinkle the crunchy mixture over the fish or finished dish. |
Instructions
80 g || Panko (Japanese breadcrumbs) ||
40 g || Pine nuts ||
40 g || Sliced almonds ||
2 tbsp || Sesame seeds (light or mixed) ||
80 g || Butter ||
1–2 tsp || Chili (e.g. flakes or mild chili powder) ||
1–2 tsp || Sesame oil ||
Salt
