Nut-Crusted Fish Goujons and Butternut Squash Chips
Ingredients
200 grams almonds
4 sea bass fillets
50 grams gram flour
2 eggs
500 grams butternut squash
water, as needed
600 grams water
200 grams quick cook polenta
2 oil
1 oil
2 avocados
1 lemon
4 water
2 olive oil
3 gherkins
3 capers
0.5 shallot
1 dill
1 parsley
1 tarragon
seasoning, to taste
Instructions
STEP 1/10
Soak the almonds in cold water overnight and drain.
Skin, bone and cut the fish into thick fingers.
Beat the eggs.
Peel, deseed and coarsely chop the butternut squash.
Peel and destone the avocados.
Juice the lemon.
Roughly chop the cornichons.
Peel and roughly chop the shallot.
Destem the herbs.
STEP 2/10
Fit the blade to the mini chopper attachment.
Line two of the trays with parchment paper.
Line one of the trays with cling film.
STEP 3/10
Add Ingredients 1 (almonds) into the mini chopper.
Pulse until the resemble breadcrumbs.
Transfer the nuts to a small bowl.
STEP 4/10
Coat the first of Ingredients 2 (fish) with the rest of Ingredients 2 (flour, egg) in turn.
First coat the fish in the flour, then in the beaten egg, then coat in the nuts.
Place the coated fish on to a parchment paper lined baking tray.
Chill until Ready to Make.
STEP 5/10
Add Ingredients 3 (squash, water) into a clean saucepan.
Bring to the boil then reduce to a simmer.
Cook for 25 minutes or until tender.
Drain and return the squash to the pan.
Mash with the hand blender.
STEP 6/10
Add the first of Ingredients 4 (water) into a clean saucepan.
Bring to a boil while stirring.
Add the rest of Ingredients 4 (polenta) into the saucepan.
Cook until thickened, stirring constantly.
Remove from the heat.
Add the squash purée.
Stir until combined.
Transfer the mixture onto the cling film lined baking tray.
Chill until firm.
STEP 7/10
Pre heat the oven to 200°C.
Transfer the firm polenta on to a chopping board.
Cut into chips about 2 cm wide and 8 cm long.
Place on a parchment paper lined baking tray, spaced apart.
Drizzle with Ingredients 5 (oil).
Bake for 20 minutes at 200°C.
STEP 8/10
Drizzle the fish with Ingredients 6 (oil).
With 10 minutes left to bake for the chips add the fish.
Bake for the remaining 10 minutes.
STEP 9/10
Fit the blender attachment to the hand blender.
Add the first 4 of Ingredients 7 (avocado, juice, water, oil) into the beaker.
Blend until smooth.
Add the rest of Ingredients 7 (cornichons, capers, shallot, dill, parsley, tarragon, seasoning) into the beaker.
Blend until everything is chopped but a coarse texture remains.
Serve.
STEP 10/10
Serve the fish and chips with the tartare sauce.
Nut-Crusted Fish Goujons and Butternut Squash Chips
Ingredients
200 grams almonds
4 sea bass fillets
50 grams gram flour
2 eggs
500 grams butternut squash
water, as needed
600 grams water
200 grams quick cook polenta
2 oil
1 oil
2 avocados
1 lemon
4 water
2 olive oil
3 gherkins
3 capers
0.5 shallot
1 dill
1 parsley
1 tarragon
seasoning, to taste
Instructions
STEP 1/10
Soak the almonds in cold water overnight and drain.
Skin, bone and cut the fish into thick fingers.
Beat the eggs.
Peel, deseed and coarsely chop the butternut squash.
Peel and destone the avocados.
Juice the lemon.
Roughly chop the cornichons.
Peel and roughly chop the shallot.
Destem the herbs.
STEP 2/10
Fit the blade to the mini chopper attachment.
Line two of the trays with parchment paper.
Line one of the trays with cling film.
STEP 3/10
Add Ingredients 1 (almonds) into the mini chopper.
Pulse until the resemble breadcrumbs.
Transfer the nuts to a small bowl.
STEP 4/10
Coat the first of Ingredients 2 (fish) with the rest of Ingredients 2 (flour, egg) in turn.
First coat the fish in the flour, then in the beaten egg, then coat in the nuts.
Place the coated fish on to a parchment paper lined baking tray.
Chill until Ready to Make.
STEP 5/10
Add Ingredients 3 (squash, water) into a clean saucepan.
Bring to the boil then reduce to a simmer.
Cook for 25 minutes or until tender.
Drain and return the squash to the pan.
Mash with the hand blender.
STEP 6/10
Add the first of Ingredients 4 (water) into a clean saucepan.
Bring to a boil while stirring.
Add the rest of Ingredients 4 (polenta) into the saucepan.
Cook until thickened, stirring constantly.
Remove from the heat.
Add the squash purée.
Stir until combined.
Transfer the mixture onto the cling film lined baking tray.
Chill until firm.
STEP 7/10
Pre heat the oven to 200°C.
Transfer the firm polenta on to a chopping board.
Cut into chips about 2 cm wide and 8 cm long.
Place on a parchment paper lined baking tray, spaced apart.
Drizzle with Ingredients 5 (oil).
Bake for 20 minutes at 200°C.
STEP 8/10
Drizzle the fish with Ingredients 6 (oil).
With 10 minutes left to bake for the chips add the fish.
Bake for the remaining 10 minutes.
STEP 9/10
Fit the blender attachment to the hand blender.
Add the first 4 of Ingredients 7 (avocado, juice, water, oil) into the beaker.
Blend until smooth.
Add the rest of Ingredients 7 (cornichons, capers, shallot, dill, parsley, tarragon, seasoning) into the beaker.
Blend until everything is chopped but a coarse texture remains.
Serve.
STEP 10/10
Serve the fish and chips with the tartare sauce.