Savory Recipes

Green Paste Fish & Chips

By February 5, 2021 No Comments

Product La Main Noire : Green Paste

Quantity – For 2 people

Preparation Time – 1 hour

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