300 ml Beer, light
0.5 tsp Chilli flakes
750 g Cod
10 g Coriander
5 piece Cornichons
4 piece Eggs
10 g Ginger
100 ml Grape seed oil
430 ml Groundnut oil
1 piece Lemon
1 piece Lime
1 tbsp Miso paste (light)
2 pinch Pepper
500 g Potatoes (waxy)
2 pinch Sea salt
1 tsp Sea salt
2 tbsp Sesame oil
1 piece Shallot
1 tbsp Soy sauce
3 piece Spring onions
200 g Sweet potatoes
2 tsp Wasabi paste
320 g Wheat flour (type 00)
Wash the lime in hot water, dry and squeeze.
Separate the eggs. Puree the egg yolks and other ingredients briefly and thoroughly in a tall container until a creamy remoulade is formed.
The egg whites can be used for other recipes and stored in the fridge.
Ingredients
1 piece Lime, 2 piece Eggs, 100 ml Grape seed oil, 2 tbsp Sesame oil, 1 tbsp Miso paste (light), 2 tsp Wasabi paste
Finely dice the gherkins. Peel and dice the shallot. Stir both into the remoulade. Season to taste with salt and pepper.
Refrigerate until ready to serve.
Ingredients
5 piece Cornichons, 1 piece Shallot, 1 pinch Sea salt, 1 pinch Pepper
Wash the lemon in hot water, dry and grate the zest. Keep the grated lemon in the fridge for other recipes.
Mix together with the eggs, flour, beer and salt using a hand mixer to form a lump-free batter and leave to rest for 10 minutes.
Remove any silver skin from the cod and cut into equal-sized pieces.
Ingredients
1 piece Lemon, 2 piece Eggs, 300 g Wheat flour (type 00), 300 ml Beer, light, 1 tsp Sea salt, 750 g Cod
Peel the potatoes and cut into cubes approx. 0.5 cm thick. Wash the spring onions and cut into fine rings.
Peel and finely grate the ginger.
Ingredients
500 g Potatoes (waxy), 200 g Sweet potatoes, 3 piece Spring onions, 10 g Ginger
Heat the oil in a pan and spread out. Add the potato cubes to the pan and fry for 10 minutes on all sides until they are nice and crispy.
Just before the end of the cooking time, add the spring onions, ginger and chilli flakes. Flavour with soy sauce, salt and pepper.
Ingredients
30 ml Groundnut oil, 0.5 tsp Chilli flakes, 1 tbsp Soy sauce, 1 pinch Sea salt, 1 pinch Pepper
Heat the oil in a large pan over a medium heat. The fat is hot enough when bubbles appear on a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer at 170°C. Adjust the heat if necessary.
Coat the pieces of fish in flour and then in the batter.
Place the fish in the pan and fry in the hot oil for approx. 5 mins. until golden brown.
Ingredients
400 ml Groundnut oil, 20 g Wheat flour (type 00)
Wash the coriander, shake dry and chop finely.
Fold the coriander into the potatoes just before serving. Serve the cod with the fried potatoes and miso remoulade on plates.
Ingredients
10 g Coriander
1968.75
54.16 g
149.08 g
99.19 g
