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Battered cod

with miso remoulade and fried potatoes

    50min

    Medium

    Pescetarian

Ingredientes

4 Porções
  • 0,5 Colher de chá Chilli flakes

  • 750 G Cod loin

  • 10 G Coriander

  • 5 Unidade Cornichons

  • 2 Unidade Egg yolk (medium)

  • 2 Unidade Eggs (medium)

  • 10 G Ginger

  • 100 ml Grape seed oil

  • 400 ml Groundnut oil

  • 3 Colher de sopa Groundnut oil

  • 500 G Largely waxy potatoes

  • 1 Unidade Lemon

  • 300 ml Light beer

  • 1 Colher de sopa Light miso paste

  • 1 Unidade Lime

  • 1 Colher de chá Sea salt

  • 2 Colher de sopa Sesame oil

  • 1 Unidade Shallot

  • 1 Colher de sopa Soy sauce

  • 3 Unidade Spring onions

  • 200 G Sweet potatoes

  • 2 Colher de chá Wasabi paste

  • 300 G Wheat flour (type 00)

  • 2 Colher de sopa Wheat flour (type 405)

    European

    Fish & seafood

    Gluten, Alcohol

    Blender, Grater, Stirrer

Preparação

  • Miso remoulade

    Wash and squeeze the lime. Place the egg yolks, lime juice, oils, miso paste and wasabi paste in a tall container and briefly blitz with a hand blender to create a creamy remoulade. 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.

  • Ingredientes

  • 1 Unidade Lime, 2 Unidade Egg yolk (medium), 100 ml Grape seed oil, 2 Colher de sopa Sesame oil, 1 Colher de sopa Light miso paste, 2 Colher de chá Wasabi paste, 5 Unidade Cornichons, 1 Unidade Shallot

  • Prepare the ingredients

    Peel and rinse the potatoes and cut into approx. 0.5 cm thick slices. Trim and wash the spring onions then chop them into fine rings. Peel and finely grate the ginger. Wash the coriander and shake it dry, then pluck and finely chop the leaves.

  • Ingredientes

  • 500 G Largely waxy potatoes, 200 G Sweet potatoes, 3 Unidade Spring onions, 10 G Ginger, 10 G Coriander

  • Prepare the batter

    Wash the lemon in hot water then dry and zest it. Combine with the eggs, flour, beer and salt, mix with the hand mixer to form a lump-free batter and leave to rest for 10 minutes. Remove the silvery skin from the cod if necessary and cut the fish into eight equal pieces. Heat the groundnut oil in a pan to 175 degrees.

  • Ingredientes

  • 1 Unidade Lemon, 2 Unidade Eggs (medium), 300 G Wheat flour (type 00), 300 ml Light beer, 1 Colher de chá Sea salt, 750 G Cod loin, 400 ml Groundnut oil

  • Fried potatoes

    Heat 3 tbsp groundnut oil in a frying pan, add the chopped potatoes and sear on all sides for 10 minutes until beautifully crisp. Shortly before the end of the cooking time, add the spring onions, ginger and chilli flakes. Season with soy sauce, salt and pepper.

  • Ingredientes

  • 3 Colher de sopa Groundnut oil, 0,5 Colher de chá Chilli flakes, 1 Colher de sopa Soy sauce

  • Bake fish

    Toss the pieces of fish in the flour followed by the batter. Place the fish in the pan and cook in the hot oil for 3–5 minutes until golden brown.

  • Ingredientes

  • 2 Colher de sopa Wheat flour (type 405)

  • Finishing touches

    Shortly before serving, stir the chopped coriander into the potatoes and plate up with the fish and miso remoulade.

Valor nutricional por porção

kcal

1987

Proteína

52.16 G

Óleo/gordura

152.45 G

Hidratos de carbono

98.51 G

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