4 tips to make a crust of spices
1) Vary the pleasures
The first question to ask is probably the following: a crust of spices yes, but for what dish ? Good news, depending on the choice of condiments, you can also cook well meat only Pisces... and even stuffed cheese with a crust of spices.
Side meat, we note the veal, turkey, duck (duck breast or foie gras), lamb and filet mignon. For the Pisces, the spice crust works well with salmon, tuna, haddock, cod back and swordfish.
The difference in cooking? If you choose a dish of meatyou will need to marinate and coat the entire room. For fishit will only be one side, on which you will apply spices, herbs and binder before putting in the oven.
2) Choose your spices
The following spices are ideal for cooking a crust: cumin, coriander, paprika, various peppers, cayenne pepper, herbs (thyme, oregano), salt, all in grain or powder, since you will in any case have to reduce the everything, ideally with pestle. If you have favorite spices, add them.
3) Use a good liaison
No, you're not in the last James Bond, but bind your spices to apply them on the meat where the fish is essential! Depending on your tastes, you have the choice between honey, maple syrup, butter ointment, half-salted butter ... all mixed with breadcrumbs and selected spices.
4) Crack for a gingerbread crust
Do you want to go further in originality? Prepare a crust of gingerbread. Simply replace the breadcrumbs or traditional breadcrumbs with gingerbread well reduced to bits. Apply it to your meat or fish taking care to use a binder like honey. You will get a surprising crust for a sweet and savory mix!
