300 ml beer (lager)
0.5 Łyżeczka chilli flakes
750 G cod
10 G coriander
5 Sztuka cornichons
4 Sztuka eggs
10 G ginger
100 ml grape seed oil
2 Szczypta ground pepper
430 ml groundnut oil
1 Sztuka lemon
1 Sztuka lime
1 Łyżka stołowa miso paste (light)
500 G potatoes (firm)
2 Szczypta sea salt
1 Łyżeczka sea salt
2 Łyżka stołowa sesame oil
1 Sztuka shallot
1 Łyżka stołowa soy sauce
3 Sztuka spring onions
200 G sweet potatoes
320 G type 00 wheat flour
2 Łyżeczka wasabi paste
Wash the lime in hot water, dry and squeeze.
Separate the eggs. Place the egg yolks and other ingredients in a tall container and blend thoroughly until a creamy remoulade is formed.
The egg whites can be stored in the fridge for future use.
Składniki
1 Sztuka lime, 2 Sztuka eggs, 100 ml grape seed oil, 2 Łyżka stołowa sesame oil, 1 Łyżka stołowa miso paste (light), 2 Łyżeczka wasabi paste
Finely dice the cornichons. Peel and dice the shallot. Stir both into the remoulade. Season to taste with salt and pepper.
Refrigerate until ready to serve.
Składniki
5 Sztuka cornichons, 1 Sztuka shallot, 1 Szczypta sea salt, 1 Szczypta ground pepper
Wash the lemon in hot water, dry it, then grate the zest. Keep the lemon in the fridge for future use.
Mix the zest with the eggs, flour, beer and salt using a hand mixer to form a smooth batter and leave to rest for 10 minutes.
Remove any silver skin from the cod and cut into equal-sized pieces.
Składniki
1 Sztuka lemon, 2 Sztuka eggs, 300 G type 00 wheat flour, 300 ml beer (lager), 1 Łyżeczka sea salt, 750 G cod
Peel the potatoes and cut into cubes about 0.5 cm thick. Wash the spring onions and cut into fine rings.
Peel and finely grate the ginger.
Składniki
500 G potatoes (firm), 200 G sweet potatoes, 3 Sztuka spring onions, 10 G ginger
Heat the oil in a frying pan and swirl it around. Add the potato cubes to the pan and fry all over for 10 minutes until they are nice and crispy.
Just before the end of the cooking time, add the spring onions, ginger and chilli flakes. Season with soy sauce, salt and pepper to taste.
Składniki
30 ml groundnut oil, 0,5 Łyżeczka chilli flakes, 1 Łyżka stołowa soy sauce, 1 Szczypta sea salt, 1 Szczypta ground 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. It should be 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 about 5 minutes until golden brown.
Składniki
400 ml groundnut oil, 20 G type 00 wheat flour
Wash the coriander, shake dry and chop finely.
Fold the coriander into the potatoes just before serving. Serve the cod on plates with the fried potatoes and miso remoulade.
Składniki
10 G coriander
1968.75
54.16 G
149.08 G
99.19 G
