Fit for the 'desert island list' - Fish and chips with tartare sauce
Published 06/01/2014 | 18:52
Here we have homemade fish fingers, lightly coated in ground almonds in lieu of breadcrumbs, and oven-roasted chips that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartare sauce.
This one's on my desert island list -- just think of all those freshly caught fish cooked over an open fire -- all you need for perfection is some mayonnaise laced with capers and gherkins.
YOU WILL NEED
For the fish fingers:
100g ground almonds
1 ? teaspoons sea salt
1/3 teaspoon cayenne pepper
1-2 medium eggs, beaten
400g skinned white fish fillets, 1-2cm thick, cut into fingers, 2-3 cm wide and 5-7cm long
Extra virgin olive oil
Lemon wedges, to serve
For the celeriac chips
1.2kg celeriac, skin cut off
Finely grated zest of 1 lemon (optional)
1 tbsp lemon juice
2 tbsps extra virgin olive oil
30g unsalted butter
Sea salt, black pepper
For the tartare sauce
1 level tsp grainy mustard
1 level tsp finely chopped gherkins
1 level tbsp finely chopped capers
1 heaped tbsp finely chopped flat-leaf parsley
Combine the ground almonds, salt and cayenne pepper in a shallow bowl and put the egg in a second shallow bowl.
Dip the fish fingers first into the egg and then into the ground almond mixture and set aside on a plate.
Heat a couple of tablespoons of oil in a large, non-stick frying pan over a medium heat and fry the coated fish fingers in batches for about 2 minutes on the first side until golden, and for 1-2 minutes on the second side, scraping out any burnt crumbs between batches and replenishing the oil as necessary.
Drain on a double thickness of kitchen paper, and serve with lemon wedges. You can also accompany them with chips and a teaspoon of tartare sauce, in which case a bowl of lettuce provides light relief.
Carbohydrate 1.5g Protein 22.3g
With celeriac chips
Preheat the oven to 200 C fan/220 C electric/gas 7. Slice the celeriac 1cm thick, then cut the slices into evenly sized chips -- halve them if long.
Arrange these in a large roasting dish (about 25 x 38cm) with the lemon zest if you like a particularly lemony flavour.
Drizzle over the olive oil and the lemon juice and give the vegetables a stir. Dot with the butter, season and roast for 50-60 minutes, stirring the chips every 20 minutes by loosening them with a spatula.
Carbohydrate 8.7g Protein 26g
With tartare sauce
I think pretty much everything tastes great with tartare sauce.
Stir all the ingredients together in a bowl, cover and chill until required.
Carbohydrate 9g Protein 26.2g