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Haddock tempura with warm remoulade

A gastronomic twist on fish nuggets with remoulade.

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Allergens and dietary requirements

  • Mustard
  • Cow's milk
  • Lactose
  • Sulphite
  • Egg
  • Gluten
  • Fish
  • Pescetarian

Ingredients

240
ml
ice water
1
egg yolk
100
g
all-purpose flour
30
g
1
kg
haddock slices
50
g
shallot, diced
100
ml
tarragon vinegar
100
ml
water
10
white peppercorns
1
leaf
bay leaf
150
g
egg yolk
600
g
butter, melted
as needed
onion
as needed
capers
as needed
gherkins
as needed
lemon juice
as needed
salt
as needed
tarragon, finely chopped
as needed
parsley, finely chopped
as needed
chervil, finely chopped

Scale recipe

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