Fish And Chips with Red Sauce
Try this Fish And Chips with Red Sauce recipe, or contribute your own. "Butter" and "Main dishes" are two of the tags cooks chose for Fish And Chips with Red Sauce.
Yield: 4 Ready in 1 hours
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|2 PiecesStar Anise; (Whole)|
|3 tbOlive Oil; (rest to mix with butter for chips)|
|30 gUnsalted butter|
|4 Thick PiecesCod; cut from fillet, about 150g/175g)|
|30 gUnsalted Chilled Butter|
|1 smCeleriac; (peeled and cut into finger sized "chips" - allow 6 per portion)|
|1 tbCaster Sugar; (unrefined)|
|Salt & Freshly Ground Black|
|150 mlRhubarb Puree; (stew forced with 1 tbsp water and 2 tsp caster sugar)|
|150 mlWell Flavoured Fish Stock|
Fish And Chips with Red Sauce Preparation
1. Heat a griddle and also a cast frying pan. 2. Season prepared fish. Oil surface. Griddle until golden. 3. Heat butter and oil in hot pan. Season celeriac. Toss in hot fat to colour. Tip into a roasting tin and roast for 8 - 10 minutes at 240?c / 495F / Gas Mark 8 until golden and cooked through. 4. Carefully remove fish and sit golden side up in roasting tin. Roast in hot oven for about 4 minutes and then rest in warm place until sauce is made. Rhubarb Sauce 5. Add Star Anise broken into pieces to fish stock and reduce by half. 6. Add rhubarb and seasonings and simmer together. 7. Pass through a fine sieve into a clean pan and whisk in chilled butter to thicken and give a gloss to the sauce. 8. Remove celeriac chips from oven and drain. 9. Sit cooked fish on a bed of stir fried vegetables. Arrange celeriac chips around. 10. Pour rhubarb sauce around fish. 11. A sprig of sweet cicely would finish it off. NOTES : Chef:Tessa Bramley
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