0,5 Čajna žlička Chilli flakes
750 G Cod loin
10 G Coriander
5 Kos Cornichons
2 Kos Egg yolk (medium)
2 Kos 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 Kos Lemon
300 ml Light beer
1 Žlica Light miso paste
1 Kos Lime
2 Pinch Sea salt
1 Čajna žlička Sea salt
2 Žlica Sesame oil
1 Kos Shallot
1 Žlica Soy sauce
3 Kos Spring onions
200 G Sweet potatoes
2 Čajna žlička 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.
Sestavine
1 Kos Lime, 2 Kos Egg yolk (medium), 100 ml Grape seed oil, 2 Žlica Sesame oil, 1 Žlica Light miso paste, 2 Čajna žlička Wasabi paste, 5 Kos Cornichons, 1 Kos 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.
Sestavine
500 G Largely waxy potatoes, 200 G Sweet potatoes, 3 Kos 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.
Sestavine
1 Kos Lemon, 2 Kos Eggs (medium), 300 G Wheat flour (type 00), 300 ml Light beer, 1 Čajna žlička 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.
Sestavine
30 ml Groundnut oil, 0,5 Čajna žlička Chilli flakes, 1 Žlica Soy sauce, 1 Pinch Sea salt, 1 Pinch Freshly ground pepper
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.
Sestavine
20 G Wheat flour (type 405)
Shortly before serving, stir the chopped coriander into the potatoes and plate up with the fish and miso remoulade.
1962.5
52.21 G
149.47 G
98.76 G
