Pol­lock in prosecco bat­ter with av­o­cado may­on­naise and salsa

Food and Travel (UK) - - Contents -


8 x 90g or 4 x 160g pol­lock fil­lets, skin re­moved cold-pressed rape­seed or sun­flower oil, for fry­ing

For the prosecco bat­ter

225g self-rais­ing flour 1 egg, sep­a­rated

1tbsp rape­seed oil

300ml ex­tra-dry prosecco pinch cream of tar­tar

For the salsa

1 small red onion juice ½ lemon

2 to­ma­toes, halved, cored and finely cut into cubes

1tbsp lil­liput capers

1 av­o­cado

For the av­o­cado may­on­naise

1 av­o­cado juice 1 small lemon 8tbsp may­on­naise

To serve

1½ lemons, cut into wedges

food ther­mome­ter Sea­son the fish with sea salt and black pep­per then set aside.

To make the salsa, peel and dice the onion and place in a bowl with the lemon juice, tomato and capers. Peel and chop the av­o­cado, fold into the onion and tomato and sea­son with sea salt and black pep­per. Set aside.

To make the av­o­cado may­on­naise, peel and mash the av­o­cado with the lemon juice un­til very smooth, mix in the may­on­naise and sea­son with sea

salt. To get it su­per smooth, use a mini blender. If you bury the stone in the mix­ture once it’s made, it will re­tain its bright green colour for longer.

To make the bat­ter, put the flour in a bowl, sea­son with sea salt and black pep­per and make a well in the mid­dle. Place the egg yolk in the well, add the oil and start adding the prosecco, whisk­ing with a fork so the flour falls in grad­u­ally but isn’t to­tally smooth. Don’t al­low it to sit for any more than 10 min­utes.

Heat the oil in a saucepan or deep fryer to 180C. Add a few ta­ble­spoons of water to the bat­ter and stir gen­tly to make a coat­ing con­sis­tency. Place the egg white in a clean bowl with the cream of tar­tar, whisk to firm peaks then fold into the prosecco bat­ter.

Test that the oil is hot enough by drop­ping some bat­ter into it. It should drop half­way down and im­me­di­ately rise to the top.

Dip two pieces of fish into the bat­ter and cafe­fully add to the oil. Cook un­til golden and crisp, about 4-5 min­utes for smaller fil­lets and 7-8 min­utes for larger ones, turn­ing half­way through cook­ing.

Drain on a plate lined with kitchen pa­per. Serve along­side the salsa and av­o­cado may­on­naise.

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