Light fried bites with North African spices
This component is a real sensation, with the flavours of North African cuisine.
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Ingredients
|
1 |
kg |
fillet of pike perch |
|
|
|
Ras el Hanout |
|
|
|
ginger |
|
|
|
green onion |
|
|
|
olive oil |
|
100 |
g |
flour |
|
120 |
g |
flour |
|
80 |
g |
trisol |
|
200 |
g |
beer or water |
|
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.