Auntie's Favourite Fried Fish And Artichokes Recipe
Servings: 1
Ingredients
- 150 gm Self-raising flour
- 3 Tbsp. Snipped chives
- 1 dsp white wine vinegar Water Oil for deep-frying
- 75 gm Butter
- 6 x Vine ripened tomatoes
- 1 Tbsp. Brown sugar
- 1 dsp balsamic vinegar
- 1/2 tsp Crushed chillies
- 1 Tbsp. Minced fresh coriander
- 40 gm Rocket
- 5 Tbsp. Extra virgin extra virgin olive oil
- 100 gm Jerusalem artichokes
- 2 fl ounce Double cream
- 200 gm Frzn broad beans, defrosted A Gernard fish, boned and filleted
- 200 gm Greek strained lowfat yoghurt
- 1/2 tsp Turmeric A lemon and orange, zest of
- 1 Tbsp. Fresh minced tarragon Salt and freshly grnd black pepper
Directions
- 1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and sufficient water to create a thick paste. Heat the oil for deep-frying in a large heavy-based pan.
- 2 Heat the butter in an ovenproof frying pan. Add in the tomatoes, sugar, balsamic vinegar and crushed chillies.
- 3 Bring the mix to a simmer and cook in the oven for 12-14 min. Serve with minced fresh coriander.
- 4 Blend the rocket with 4 tbsp extra virgin extra virgin olive oil, salt and pepper to make a dressing. Cook half the artichokes in boiling salted water for 5-6 min, till just tender, then drain well.
- 5 Blend the artichokes with cream, salt and pepper to create a smooth sauce. Thinly slice the remaining raw artichokes.
- 6 Cook the broad beans in boiling salted water for 3-4 min, and roughly crush using the back of a fork.
- 7 Season the fish with salt and black pepper, dip in the batter and then deep fry for 4-5 min till golden brown and cooked through.
- 8 Mix the Greek lowfat yoghurt with the turmeric and remaining chives. In a large bowl mix the crushed broad beans, raw sliced artichokes, lemon and orange zest and minced tarragon. Season well with salt and black pepper.
- 9 Serve fish with the artichoke salad, spoon over lowfat yoghurt mix, then drizzle rocket pesto and artichoke sauce around.
Adding to Planner
