Nutrition Facts
1 servings
1
Recipe for haddock Fish & Chips with chioggia beetroot and apple cider vinegar, 0% cream with spicy herbs.
A recipe proposed by the chef. You can substitute the haddock with smoked pollock.
For the fish
140 Haddock
For the tempura-style batter
20 Rice flour
1 Egg white
1 dash Sherry vinegar
Raw vegetable sticks
20 Orange carrots
20 Yellow carrots
20 Cucumber
2 Pink radish
For the Sauce
20 White cheese 0
¼ Coriander
¼ Dill
¼ Mint
¼ Chervil
¼ Parsley
10 Ginger
¼ clove Garlic
2 Cayenne pepper
½ Lime
For the chips
30 Violet potato
For the beet petals
20 Rice flour
1 Egg white
1 dash Sherry vinegar
Directions
1
Preparation of the fish. First, soak the fish in water for 2 hours to remove excess salt. Cut into sticks and insert wooden skewers. Dip the fish sticks into the tempura batter, keeping one side plain, and fry at 180 degrees Celsius for 4 minutes. Drain well and do not season.
2
For the raw vegetable sticks. Cut the vegetables into sticks. Keep the skin of the cucumber.
3
For the sauce. Chop the ginger and garlic. Mix the ginger and garlic with the sweet chili, cayenne pepper, and lime juice. Fold in the yogurt. Add all the finely chopped herbs. Finish by seasoning with salt.
4
For the Chips. Slice all the vegetables as thinly as possible and fry them at 120 degrees. Immerse them in the frying oil and remove them as soon as they rise to the surface. Drain well on a paper towel. Keep warm.
5
For the beetroot petals. Spread the mixture on parchment paper and dry in the oven at 140 degrees for 10 to 15 minutes.
6
To finish For the presentation. Arrange a few lettuce leaves in a paper cone, place the fish skewers and the chips. Next to it, put the sauce in a small bowl, and the vegetable sticks.
Ingredients
For the fish
140 Haddock
For the tempura-style batter
20 Rice flour
1 Egg white
1 dash Sherry vinegar
Raw vegetable sticks
20 Orange carrots
20 Yellow carrots
20 Cucumber
2 Pink radish
For the Sauce
20 White cheese 0
¼ Coriander
¼ Dill
¼ Mint
¼ Chervil
¼ Parsley
10 Ginger
¼ clove Garlic
2 Cayenne pepper
½ Lime
For the chips
30 Violet potato
For the beet petals
20 Rice flour
1 Egg white
1 dash Sherry vinegar
Directions
Directions
1
Preparation of the fish. First, soak the fish in water for 2 hours to remove excess salt. Cut into sticks and insert wooden skewers. Dip the fish sticks into the tempura batter, keeping one side plain, and fry at 180 degrees Celsius for 4 minutes. Drain well and do not season.
2
For the raw vegetable sticks. Cut the vegetables into sticks. Keep the skin of the cucumber.
3
For the sauce. Chop the ginger and garlic. Mix the ginger and garlic with the sweet chili, cayenne pepper, and lime juice. Fold in the yogurt. Add all the finely chopped herbs. Finish by seasoning with salt.
4
For the Chips. Slice all the vegetables as thinly as possible and fry them at 120 degrees. Immerse them in the frying oil and remove them as soon as they rise to the surface. Drain well on a paper towel. Keep warm.
5
For the beetroot petals. Spread the mixture on parchment paper and dry in the oven at 140 degrees for 10 to 15 minutes.
6
To finish For the presentation. Arrange a few lettuce leaves in a paper cone, place the fish skewers and the chips. Next to it, put the sauce in a small bowl, and the vegetable sticks.
Notes
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