Light fried bites with North African spices
This component is a real sensation, with the flavours of North African cuisine.
Allergens & dietary requirements
- Fish
- Gluten
- Pescetarian
Ingredients
- 1 kg fillet of pike perch
- ras el hanout
- ginger
- spring onion
- olive oil
- 100 g flour
- 120 g flour
- 80 g trisol
- 200 g ale
- 2 g salt
- 2 g sugar
- 4 g yeast
Preparation method
- Peel the ginger and grate with a fine grater.
- Combine the finely chopped spring onion, Ras el Hanout, and olive oil.
- Slice the pike perch fillet in strips.
- Add to the marinade and marinate for at least 1 hour.
- Combine the batter ingredients to make a smooth batter, adding the salt last. Pour into a siphon. Run two cartridges through it for an extremely airy result.
- Lightly dredge the pike perch in flour and spray with the batter.
- Deep-fry the strips at 180°C until golden brown.
Serving suggestions
- As an amuse-bouche, e.g. with a yoghurt, cucumber and mint sauce.
- As part of a salad with bulgur or couscous.
