Églefin pané au cornflakes et sa pomme de terre en robe des champs

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Églefin pané au cornflakes et sa pomme de terre en robe des champs. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Églefin pané au cornflakes et sa pomme de terre en robe des champs is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Églefin pané au cornflakes et sa pomme de terre en robe des champs using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Églefin pané au cornflakes et sa pomme de terre en robe des champs:

1. 2 filets d'églefin
2. 2 belles pommes de terre
3. 25 cl crème fraiche épaisse
4. 1 à 2 œufs
5. cornflakes
6. ciboulette
7. farine
8. Sel
9. Piment d'Espelette

Steps to make to make Églefin pané au cornflakes et sa pomme de terre en robe des champs

1. Préchauffer le four à 200°.
   Laver les pommes de terre et les emballer individuellement dans du papier aluminium et les faire cuire pendant 40 à 60 mns selon leur taille
2. Ciseler l'échalote le plus finement possible et la mettre dans un bol, ajouter la crème fraiche, la ciboulette ciselée, saler et assaisonner avec le piment d'Espelette et réserver au frais
3. Passer les cornflakes au mixer pour les réduire en chapelure
4. Lorsque les pommes de terre sont cuites, préchauffer la friteuse à 170°
5. Préparer 3 assiettes creuses, la 1ère avec la farine, la 2ème avec l’œuf battu et la 3ème avec la chapelure de cornflakes
6. Passer les filets de poisson dans la farine, puis l’œuf et enfin la chapelure. Recommencer l'opération sans passer par la case farine de façon à obtenir une panure bien croustillante
7. Frire les filets panés jusqu'à ce que la panure soit bien dorée
8. Servir dans une assiette avec une pomme de terre fendue et garnie de crème à la ciboulette

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