Crispy Matzo Fish Fillets with Leeks and Shiitake Mushrooms

Author: Canadian Living

Matzo meal makes a firm crispy crust that seals in the juices of tender fish.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks chopped (white parts only)
  • 10 oz shiitake mushrooms stemmed and sliced
  • 3 tablespoons white wine
  • 3 tablespoons vegetable broth
  • 1/4 teaspoon salt
  • 1 pinch pepper
Fish:
  • 2/3 cups matzo meal
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper
  • 1/4 cup potato flour
  • 1 egg beaten
  • 4 fish fillets (4 to 6 oz/ 4 125 to 175 g each)
  • 2 tablespoons olive oil

Method

Fish: In shallow dish, stir together matzo meal, thyme, salt, pepper and cayenne pepper; set aside. Place potato flour and egg in separate shallow dishes.

Dip fillets lightly into potato flour turning to coat. Dip into egg, then into matzo mixture to coat.

In skillet, heat oil over medium heat; fry fillets, turning once, until golden and fish flakes easily when tested, 8 to 10 minutes.

Meanwhile, in separate skillet, heat oil over medium-high heat; sauté leeks until softened and golden, about 5 minutes.

Add mushrooms; cook until golden and no liquid remains, about 3 minutes.

Add wine, salt and pepper; cook until no liquid remains, scraping up browned bits. Serve over fish.

Nutritional facts Per serving: about

  • Sodium 465 mg
  • Protein 30 g
  • Calories 417.0
  • Total fat 18 g
  • Potassium 935 mg
  • Cholesterol 83 mg
  • Saturated fat 3 g
  • Total carbohydrate 32 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Matzo Fish Fillets with Leeks and Shiitake Mushrooms

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