'Twisted' cod nuggets
Fish nuggets were originally made from cod cheeks in the Netherlands. Nowadays, however, due to the high price of cod, they are made from other types of fish such as pollack, hake, whiting and coley. In this component, we will be using the original main ingredient, but will be coating it in an unusual crust.
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Ingredients
|
1 |
kg |
cod cheeks |
|
200 |
g |
quinoa |
|
|
|
flour |
|
|
|
egg whites |
|
|
|
smoked salt |
Preparation method
- Boil the quinoa in salted water for approximately 15 minutes.
- Spread out the quinoa in a thin layer and dry in an oven or rotary dryer at 60°C for about 5 hours.
- Pat the cod cheeks dry and coat them with the flour, lightly beaten egg whites and dried quinoa.
- Deep-fry in oil at 160°C and season with smoked salt.
Serving suggestions
- As an amuse-bouche with sauce ravigote.
- As a component in a starter with a cold noodle salad.
- As a hot starter with tartar sauce.