Fish and Chips Urban Umami Style
The final plate with Maldon Salt to taste and Traditional Sarsons Malt Vinegar
Paired with some excellent beer, ale or an unfiltered blend
This is a twist to traditional British Fish and Chips.
For this dish we prepared the Hake in a German Lager beer batter (from Brew Your Mind craft brewery in Szekszárd) with rosemary chips and a summer salad. The beer batter is a delicate flavour and crispness that compliments the fish and goes well with a fruity summer grilled salad.
Our Remoulade was made with Shio Koji fermented cucumber – this has to be prepared a few days in advance and keeps in the fridge for up to a month. Shio Koji gives the remoulade a unique umami (traditionally this is made with yeasty white bread). We added a Brew Your Mind Generations Blend 2017-20 (Wild ale/fruity lambic), to give it that extra oomph!
Fresh, crispy, perfect for a light meal when entertaining or just something special for Friday. We hope you enjoy it!
The base ingredients
Let’s start with the Fermented Cucumber…
For the fermented Cucumber
Large fermenting jar (5 litres)
3 kg Fresh small Cucumber
2 Cloves of Garlic
Handful of Dill
2 Tablespoons of Shio Koji
Method:
1. Cut off the ends of the cucumber and place in jar.
2. Fill the large fermenting jar with the dill, Koji, salt, and water.
3. Seal and place in a warm place (26-28 degrees C) for about 4-5 days – it will be ready when the water turns murky white.
The Hake
1.5 kg Fresh Hake
Makes 5 Portions
Method:
1. Wash the filets and remove the skin carefully by holding the tail, cutting into the fish at a 45 degree angle. Then flatten your knife and cut away the skin by pulling the skin, NOT pushing the knife.
2. Halve the filets and set aside.
For the chips
1.5 kg potatoes for 5 portions.
Method:
1. Wash potatoes in cold water and clean.
2. Slice them in equal thickness thumb thickness.
3. Place in bowl, add salt to taste.
4. Place in ONE layer into the vacuum pack so they don’t cover each other.
5. Place in tablespoon of butter, 1 garlic clove and one stem of rosemary.
6. And vacuum seal and in the sous vide for 50 minutes at 80 C.
If you don’t have a vacuum sealer for sous vide:
1. Melt clarified butter so if you place on oven tray… the butter must cover the potatoes but not drown them, and place herbs and garlic next to butter.
2. Preheat the oven to 100 Degrees C Fan.
3. 30 minutes or until they’re soft… feel free to check them with a baking needle to see when they’re done.
For the Remoulade
2 Egg yolks
1 heaped Teaspoon of good quality mustard
Fermented cucumber 4 pieces (whole larger ones)
200 g Greek Yogurt
200 ml rapeseed neutral flavoured oil
Salt to taste and pepper
10 g fresh dill (sprig)
100 ml Brew Your Mind Generations Blend 2017-20 (Wild ale/fruity lambic).
2 good squeezes of fresh lemon juice
Method:
1. With a whisk, make a mayo from the yolks and oil by adding mustard and whisking as mustard further aids the emulsion of the yolks and the oil.
2. Once the mayo is mixed we add the Greek yogurt and mix further with a whisk.
3. Cut out the middle part of the fermented cucumber with pips and excess water, saving the “meaty” part, and brunoise the cucumber and finely chop the dill.
4. Add the rest of the ingredients and set the taste of the sauce (if too sour add honey, salt to finish the final taste).
The Vinaigrette
30 g Good Apple Cider
90 g Rapeseed Oil
1 Teaspoon (TSP) Soda Bicarbonate
To Taste Sea Salt
Method:
Add the ingredients together in a blender and emulsify, adding salt to taste. Remove once emulsified and place in the fridge in a sealed container.
The Beer Batter
3/4 Can Brew Your Mind German Lager (and Lager or Pils will do)
100 g White Flour
50 g Tapioca Starch (potato starch works just as well)
1 Teaspoon Baking powder
1 Tablespoon Honey
Salt to taste (a pinch or two)
Method
1. Place the ingredients in a large bowl and whisk into a smooth batter which coats the fish. This should be made fresh and just before frying the fish.
2. When frying, make sure the oil is hot.
The Salad
6 Fresh Peaches
200 g Fresh Cherries
500 g Fresh Heirloom Tomatoes
200 g fresh peas (frozen will also work here)
One Iceberg Lettuce
Method
1. Grill the fruit until nicely seared.
2. Make sure it does not overcook and become mushy.
3. Set aside for plating.