Gastronomixs

Haddock tempura with warm remoulade

A gastronomic twist on fish nuggets with remoulade.

Haddock tempura with warm remoulade

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Ingredients

1

kg

haddock goujons (fine strips)

Tempura

 

 

100

g

all-purpose flour

1

 

egg yolk

240

ml

ice-cold water

30

g

potato flour or cornflour

warm remoulade

 

 

50

g

shallots

100

ml

tarragon vinegar

100

ml

water

10

 

white peppercorns

1

 

bay leaf

150

g

egg yolk

600

g

melted butter

 

 

lemon juice

 

 

salt

 

 

tarragon, finely chopped

 

 

parsley, finely chopped

 

 

chervil, finely chopped

 

 

gherkins

 

 

capers

 

 

onions

Preparation method

  • Thoroughly mix the water with the egg yolk.
  • Mix the flour with the potato flour or cornflour and subsequently mix with the ice-cold water. Don't mix this mixture too thoroughly: it should contain a few lumps.
  • Make sure the haddock goujons are dried well.
  • Pull these through the batter and deep-fry in oil at 180°C.
  • Use the batter immediately or within a few hours. Store it in the refrigerator if you do not use it straight away.
  • For an extra crunchy result, you can drip a little extra batter over the products during the first 20 seconds of deep-frying.
  • To prepare the warm remoulade, finely dice the shallot, chop the capers, and finely dice the gherkins (brunoise).
  • Heat the finely chopped shallots, vinegar, water, white peppercorns, and bay leaf in a pan.
  • Reduce the liquid by half.
  • Pass through a fine conical sieve and let this gastrique cool to 50°C.
  • Add the egg yolks to the cooled gastrique.
  • Whisk to a thick but airy consistency in a pan over the heat or au bain-marie.
  • Add the butter drop by drop while continuing to stir.
  • Season to taste with lemon juice and salt.
  • Add the garnish of onion, capers, and gherkins.
  • Finally, add the finely diced tarragon, parsley, and chervil.

Serving suggestions

  • As a snack or amuse-bouche.
  • As a component in a fish & chips adaptation.

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