Cut 200g pollak (koolvis) in 12 pieces
Make a tartar sauce from 1/2 minced onion, 100g mayo, 1/2 tbsp capers, 1 tbsp soy sauce, 1 tbsp hacked parsley and a hacked hardboiled egg
Them mix 150g tempura mix with ca 180ml ice-cold sparkling water into a thick batter, season with salt and pepper
Peel 1 big potato and slice with the mandoline, very thinly.
Divide the potato slices on baking paper on a baking tray, brush with olive oil, sprinkle some sea salt over them and bake for 15-20 mins in a hot (200°C) oven
Drag the fish trough the batter and fry in 180°C arachide oil, 4-6 mins. Finish with the zest and juice of a lemon, sea salt and some curry powder
(Based on a Blendbrothers recipe)
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