Fried Wolf Fish with Tempura Kale, Cauliflower Puree & Mulled Wine Sauce

Fried Wolf Fish with Tempura Kale, Cauliflower Puree & Mulled Wine Sauce
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Fried Wolf Fish with Tempura Kale, Cauliflower Puree & Mulled Wine Sauce

December 3, 2017
: 2
: 30 min
: 30 min
: 1 hr

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Ingredients
  • For the fish:
  • 2 Wolf fish filets
  • 1 Fennel bulb
  • Salt & Pepper
  • For the kale:
  • 4-5 Kale leaves
  • 200ml Cold sparkling water
  • 1 Egg
  • 1 Cup flour
  • Oil for frying
  • For the puree:
  • 1 Cauliflower
  • 1dl Heavy Cream
  • 1 tsp butter
  • For the sauce:
  • 3dl of chicken / vegetable stock
  • 2 tsp Flour
  • 2 tsp Butter
  • A splash of mulled wine
  • Half a lemon
  • Salt & Pepper
  • Soy Sauce
  • Worstershire Sauce
Directions
  • Step 1 For the Tempura Kale: Sift the flour into a bowl and mix in the water and egg. Place in fridge and keep cold until frying. Tear the kale leaves into pieces and dip into tempura batter, then deep fry in a saucepan with oil or a deep fryer.
  • Step 2 For the Sauce: Melt the butter and add the flour while whisking. Let cook for a few minutes until fluffy and pale. Add the chicken stock, and a splash of mulled wine to taste. Leave on a medium / low heat for a few minutes. Add rest of ingredients to taste, approx a squeeze of lemon juice, a tsp of soy sauce and Worcestershire sauce and a pinch of salt and pepper. Sauces can be difficult and will a lot of the time come down to tasting and adjusting.
  • Step 3 For the Cauliflower Puree: Break the cauliflower into little bouquets and boil until tender. Mix with a hand mixer or preferred kitchen tool until a smooth puree. Add butter and cream. Season with salt & pepper.
  • Step 4 For the Wolf Fish: Heat butter in a frying pan. Fry the fish over a medium / high heat for 3-4 minutes on each side until golden. Add finely sliced fennel to the pan as you are frying the fish.
  • Step 5 Assemble and serve.

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