300 ml Beer, light
0,5 Tesked Chilli flakes
750 G Cod
10 G Coriander
5 Stycken Cornichons
4 Stycken Eggs
10 G Ginger
100 ml Grape seed oil
430 ml Groundnut oil
1 Stycken Lemon
1 Stycken Lime
1 Matsked Miso paste (light)
2 Nypa Pepper (ground)
500 G Potatoes (waxy)
1 Tesked Salt
2 Nypa Sea salt
2 Matsked Sesame oil
1 Stycken Shallot
1 Matsked Soy sauce
3 Stycken Spring onions
200 G Sweet potatoes
2 Tesked 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.
Ingredienser
1 Stycken Lime, 2 Stycken Eggs, 100 ml Grape seed oil, 2 Matsked Sesame oil, 1 Matsked Miso paste (light), 2 Tesked 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.
Ingredienser
5 Stycken Cornichons, 1 Stycken Shallot, 1 Nypa Sea salt, 1 Nypa Pepper (ground)
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.
Ingredienser
1 Stycken Lemon, 2 Stycken Eggs, 300 G Wheat flour (type 00), 300 ml Beer, light, 1 Tesked 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.
Ingredienser
500 G Potatoes (waxy), 200 G Sweet potatoes, 3 Stycken 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.
Ingredienser
30 ml Groundnut oil, 0,5 Tesked Chilli flakes, 1 Matsked Soy sauce, 1 Nypa Sea salt, 1 Nypa Pepper (ground)
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.
Ingredienser
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.
Ingredienser
10 G Coriander
1968.75
54.16 G
149.08 G
99.19 G
