Try out tilapia fillets
TILAPIA fillet is a mouth-watering dish at the same time easy to prepare. Below, chef Martin Myburgh of Protea Hotel in Kampala, takes us through the procedure of transforming the ordinary tilapia fish into a delicious meal.
By Vision Reporter
Ingredients
Butter —175grams
Egg yolks — four
Lemon juice — two tablespoons
Olive oil — two tablespoons
Four tilapia fillets with skin on one side
TILAPIA fillet is a mouth-watering dish at the same time easy to prepare. Below, chef Martin Myburgh of Protea Hotel in Kampala, takes us through the procedure of transforming the ordinary tilapia fish into a delicious meal.
Method
Melt the butter in a small saucepan over low heat. Skim any froth from the surface and discard. Leave to cool.
Whisk the yolks with two tablespoons of water in a separate small saucepan for 30 seconds or until pale and foamy.
Place the saucepan over very low heat and whisk the egg mixture for two to three minutes. Do not let the saucepan get too hot or you will scramble the eggs. Remove from heat.
Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition. Stir in the lemon juice and season with salt and cracked black pepper. Set aside.
Heat the oil in a large non-stick frying pan over high heat and cook the tilapia fillets skin side down for two minutes. Turn over and cook for two minutes or until cooked to your preference.
Serve with rice, Matooke or potatoes and vegetables of your choice.
Ingredients
Butter —175grams
Egg yolks — four
Lemon juice — two tablespoons
Olive oil — two tablespoons
Four tilapia fillets with skin on one side
TILAPIA fillet is a mouth-watering dish at the same time easy to prepare. Below, chef Martin Myburgh of Protea Hotel in Kampala, takes us through the procedure of transforming the ordinary tilapia fish into a delicious meal.
Method
Melt the butter in a small saucepan over low heat. Skim any froth from the surface and discard. Leave to cool.
Whisk the yolks with two tablespoons of water in a separate small saucepan for 30 seconds or until pale and foamy.
Place the saucepan over very low heat and whisk the egg mixture for two to three minutes. Do not let the saucepan get too hot or you will scramble the eggs. Remove from heat.
Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition. Stir in the lemon juice and season with salt and cracked black pepper. Set aside.
Heat the oil in a large non-stick frying pan over high heat and cook the tilapia fillets skin side down for two minutes. Turn over and cook for two minutes or until cooked to your preference.
Serve with rice, Matooke or potatoes and vegetables of your choice.