Fish And Chips With Basil Oil
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
63
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
570 g
Potatoes60 g
Cilantro (fresh)1 large
White Onion (diced)1 cup
White Wine (dry)170 g
Heavy Cream450 g
Pea (frozen)1 tsp
Mint (chopped fresh)1 tbsp
Vinegar1 tbsp
Lime Juice2 tbsps
Extra-Virgin Olive Oil1 tbsp
Chervil1 tbsp
Chives1 tsp
Basil3 sprigs
Dill1
Salt2 tbsps
Butter1
Egg Yolk1 cup
Flour1 cup
Water (cold)4
Scallops230 g
Salmon230 g
Fish (john dory)230 g
HalibutDirections:
1
Watch how to make this recipe
2
To prepare the potatoes, slice the potatoes very thin using a mandolin
3
Place slices on a towel and dry
4
In a pan, heat the oil over medium heat and add the potato slices
5
The oil should not be very hot, you want to blanch the potatoes, but they should not have any color
6
Drain and dry the potatoes
7
Increase the heat of the oil
8
Place 1 cilantro leaf onto a potato slice and cover with another slice of potato
9
Press the two slices together firmly, and fry quickly until crispy
10
Drain and set aside
11
Repeat this process until you have enough to serve your guests
12
To make the pea puree, sweat the onions for 2 minutes
13
Add the garlic and sweat for another 1 minute
14
Add the wine, and reduce by half
15
Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon
16
Defrost the peas, and add them to the cream mixture
17
Using a blender, puree mixture, set aside and keep warm
18
For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil
19
Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper
20
For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4
21
Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat
22
Pass the sauce through a strainer and return to the saucepot
23
On low heat, slowly add small pieces of the butter, constantly stirring the sauce
24
Set sauce aside and keep warm
25
To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps
26
Do not overmix the batter
27
In a large pot, heat the oil to 350 degrees F
28
To prepare the fish, dip the fish pieces into the tempura batter
29
Fry the fish for approximately 10 minutes, or until light golden brown
30
Remove the fish and drain on paper towels
31
Season with salt while the fish is still hot
32
To serve, place the fish pieces on each plate
33
Add the herb salad to the side of the fish
34
Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate
35
Serve with Coriander Chips and drizzle with basil oil