0.5 tsp Chilli flakes
750 g Cod loin
10 g Coriander
5 units Cornichons
2 units Egg yolk (medium)
2 units Eggs (medium)
2 pinch Freshly ground pepper
10 g Ginger
100 ml Grape seed oil
430 ml Groundnut oil
500 g Largely waxy potatoes
1 units Lemon
300 ml Light beer
1 tbsp Light miso paste
1 units Lime
2 pinch Sea salt
1 tsp Sea salt
2 tbsp Sesame oil
1 units Shallot
1 tbsp Soy sauce
3 units Spring onions
200 g Sweet potatoes
2 tsp Wasabi paste
300 g Wheat flour (type 00)
20 g Wheat flour (type 405)
Wash the lime and squeeze out the juice.
Separate two eggs. Place the egg yolks in a tall container with the lime juice, oils, miso and wasabi paste and blend briefly with a hand blender until the remoulade is creamy.
Finely dice the gherkins. Peel and finely dice the shallot. Fold both into the mayo and season with salt and pepper.
Refrigerate until ready to serve.
The egg white can be used for other recipes and stored in the fridge.
Ingredients
1 units Lime, 2 units Egg yolk (medium), 100 ml Grape seed oil, 2 tbsp Sesame oil, 1 tbsp Light miso paste, 2 tsp Wasabi paste, 5 units Cornichons, 1 units Shallot, 1 pinch Sea salt, 1 pinch Freshly ground pepper
Wash and peel the potatoes and cut into cubes approx. 0.5 cm thick.
Trim and wash the spring onions and cut into fine rings.
Peel and finely grate the ginger. Wash the coriander, shake dry, pick off the leaves and chop finely.
Ingredients
500 g Largely waxy potatoes, 200 g Sweet potatoes, 3 units Spring onions, 10 g Ginger, 10 g Coriander
Wash the lemon in hot water, dry and grate the zest. Mix together with the eggs, flour, beer and salt using a hand mixer until lump-free and leave to rest for 10 minutes.
Remove any silver skin from the cod and cut into eight equal pieces.
Ingredients
1 units Lemon, 2 units Eggs (medium), 300 g Wheat flour (type 00), 300 ml Light beer, 1 tsp Sea salt, 750 g Cod loin, 400 ml Groundnut oil
Add the potato cubes and fry for 10 minutes on all sides until they are nice and crispy.
Shortly 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 Freshly ground pepper
Heat the peanut oil in a large pan over medium heat. The oil is hot enough when bubbles form around a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer to ensure it is 170 degrees. Adjust the heat if necessary.
Coat the fish pieces in flour and then in batter.
Place the fish in the pan and fry in hot oil for approx. 5 minutes until golden brown.
Ingredients
20 g Wheat flour (type 405)
Shortly before serving, fold the chopped coriander into the potatoes and arrange on plates with the fish and miso remoulade.
1962.5
52.21 g
149.47 g
98.76 g
