Ingredients
- 2 fillets of firm white fish (around 120g each)
- 1 small packet of dried seaweed (nori)
- 1 packet of kombu royal seaweed
- 40g of green paste
- 1 beer or 150ml of sparkling water
- 100g of flour
- 8g of baking powder
- 1 egg
- 100g quinoa
- 200g of butternut pumpkin
- Handful of celery leaves
- 25g of ginger
- 100g of greek yoghurt
- 1 shallot and 1 garlic clove
- Herbs
Method
For the fish batter
Mix the flour, baking powder, salt and pepper together and then add 100-150ml of beer or sparkling water with à whisk. Add the egg and whisk until à homogenous smooth texture.
Seaweed (noir)
Melt the green paste with 2 or 3 spoons of water until smooth. Spread the seaweed on à small dish, and pour ⅔ of the green paste liquid over the top, film and leave to the aside to rehydrate
Seaweed salad
Cook the quinoa in boiling water, once tender, rince in cold water to stop the cooking process
Finely chop the shallot, and garlic, mix with the kombu royal, quinoa, olive oil and adjust seasoning to taste
Pumpkin chips
With the aid of à mandoline or vegetable peeler, cut very thin slices of the pumpkin. Keep aside until after cooking the fish
Confit Ginger and Yoghurt
Spread out small pieces of ginger (1/2cm) on à tray, add cane sugar and à touch of olive oil and put in the oven at 160 degrees for 10 minutes
Chops the herbs, add with the ginger to the yoghurt, rectify the seasoning if need be
Cooking
Heat neutral frying oil in à pot until around 180 degrees
Chop the fish fillets in 2 pieces, season generously and roll them in the marinated seaweed. Dip the rolled fish in the frying batter and drop into the frying oil. À nicely browned piece will generally take between 2 and 3 minutes. Take out and dry on à piece of absorbent paper.
Add the butternut pumpkin pieces into the frying oil with the celery leaves. Take out once crunchy and dry on à piece of absorbent paper, season with salt.
Serve with the seaweed salad and yoghurt
