Tilapia steak in herb emulsion

A delicious combination of crispy fried tilapia and creamy herb emulsion. It is ideal for adding a refined touch to your everyday life.

Let’s check the ingredients you’ll need.

800 g CVale Tilapia Steak

200 g wheat flour

1 lime

6 potatoes

1 teaspoon hot paprika

1/4 cup milk

1 tablespoon Dijon mustard

1/4 cup fresh herbs, leaves only (basil, thyme, parsley, marjoram...)

1 cup oil

olive oil

black pepper

deep frying oil

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Now check the preparation method:

1. For the rustic potatoes: cut the potatoes into 4 pieces, season with salt and paprika, drizzle with a generous amount of olive oil and bake them in a preheated oven at 180°C for 40 minutes.

2. For the herb emulsion: with a hand mixer, or using a blender, mix the milk with the herbs and mustard. With the mixer on low speed, gradually add about a cup of oil in a thin stream until fully incorporated and you achieve a thick cream. Season with salt and pepper to taste.

3. For the steaks: season the fish with salt, pepper and lime juice. Remove excess liquid and coat the steaks in wheat flour.

4. Heat the oil to 180 ºC and fry the tilapia steaks until they are golden brown. Drain them on a wire rack or metal basket – a colander works too!

5. Serve the steaks with herb emulsion and rustic potatoes on the side.

Enjoy your meal!