20 min preparation + 5-10 min in the oven

YOU WILL NEED:

• 300 g fillet of pike, perch or ide fish
• 1-2 tbsp lemon juice – to wake up the fish
• 2 dl cornflakes – the crunchier the better
• 1 tbsp melted butter – because the crate does not skimp on flavour.
• 1 small egg
• 0,5 teaspoon Dijon mustard – small buds
• 1 tablespoon oil
• Salt and pepper – always at the right time and in the right quantity

CORIANDER RAVIOLI:

• 1,5 dl mayonnaise
• 0,75 tb lime juice
• 2 cloves of minced garlic
• 0,5 dl coriander leaves
• Salt to taste

HOW THE KRATT DOES THE JOB:

1. Preparing the fish
   Cut the fish fillets into even bites. Season with salt, pepper and lemon juice. Leave to stand for a while so that the flavour of the sea soaks in.
   
   
2. Panel art
   Crush the cornflakes (but don’t make them into a porridge – crunch must remain!). Mix the melted butter with the cornflakes.
   
   
3. Egg show
   Crack an egg with mustard and a pinch of salt. Brush a baking tray with oil.
   
   
4. Dip, roll, crisp:
   Dip the fish pieces in the egg mixture, then roll in the cornflakes. Place everything nicely on a plate.
   
   
5. Burn!
   Bake at 225°C for 5-10 minutes (the time depends on the thickness of the fish and the fillet) until the fish is cooked and the coating is golden brown. If you want to get extra spicy, turn the pieces over on one side.
   
   
6. The coriander ravioli is ready while the oven does its work:
   Put all the ingredients for the aioli in a food processor or take a blender and blitz until smooth. Taste – if the croquette itself were aioli, it would be just like this!

SERVE!

Fish immediately hot with a green aioli. If KRATT were a restaurant chef, that’s exactly what he would do!