JUST LIKE MAMAN MADE
Inspired throughout his life by the rustic home cooking of his mother, Raymond Blanc celebrates her passion for simple good food in his latest collection of recipes
Rustic recipes from Raymond Blanc – inspired by his mother
SMOKED HADDOCK BEIGNETS
These small pieces of battered fish are extremely popular and a pleasure to make. I like them as a starter, but if you are serving this as a main course for four, increase the amount to 600g. The beignets can be cooked in hot oil in a deep fryer or in a deep-sided sauté pan. Meanwhile, the haddock pieces can be marinated and refrigerated up to 4 hours before cooking. Serve with lemon wedges and the chive mayonnaise.
Preparation 10 minutes Cooking 25 minutes Serves 4 (makes 32 beignets)
500G SMOKED HADDOCK FILLETS, SKIN REMOVED
2 SPRIGS OF DILL
JUICE OF ½ LEMON
1 TBSP DIJON MUSTARD
2 TURNS OF GROUND BLACK PEPPER
VEGETABLE OIL, FOR FRYING
SEA SALT FLAKES
FOR THE BEIGNET BATTER
1 MEDIUM EGG YOLK (PREFERABLY ORGANIC OR FREE-RANGE)
35G UNSALTED BUTTER, MELTED
180G PLAIN FLOUR
225ML BEER (OR LAGER OR SPARKLING WATER)
2 MEDIUM EGG WHITES (PREFERABLY ORGANIC OR FREE-RANGE)
FOR THE CHIVE MAYONNAISE
6 TBSP MAYONNAISE
1 TBSP SLICED CHIVES
1 Cut each haddock fillet into bite-sized pieces and transfer them to a bowl (or tray). Finely chop the dill.
2 Marinate the fish with the lemon juice, mustard, dill and black pepper. Toss to incorporate the flavours. Put the fish to one side while you make the batter or, if you want to cook this later, cover the bowl and chill until ready (for up to 4 hours).
3 Combine the egg yolk and melted butter in a large bowl and whisk in the flour, little by little. Now add the beer to thin it. Separately whisk the egg whites to a light, foamy stage and fold them into the batter to lighten it.
4 Heat the vegetable oil in a large deep-sided sauté pan (or if using a deep fryer, be cautious and heat it to 170°C). Check the oil is hot enough by spooning a drop of batter into the oil – if it sizzles, c’est bon and it’s time to fry.
5 Cook the smoked haddock pieces in batches of four to six, depending on the size of the pan. Dip the pieces into the batter, ensuring they are coated, and transfer them with a slotted spoon to the hot oil. Fry the pieces, turning once, for 3-4 minutes, or until the batter is perfectly crisp and golden all over.
6 Drain on kitchen paper and lightly season with sea salt. Mix the mayonnaise and chives together and serve with the beignets.