Fish And Chips Recipe
Fish And Chips Photo: Jackie Cameron
“Delicious Trout Fish and Chips serverd with Beurre Blanc.”
Fish And Chips Recipe
Yields: 4
Ingredients:
6 (1499gr) Potatoes, peeled and cut into long strips
Sunflower Oil, for frying
5ml Maldon Sea Salt
2 (330gr) Lemons, cut in rough wedges
4x 100gr Fresh, pin-boned Trout Sides
10gr Butter
10ml Olive Oil
Method:
Spray and Cook and heat a non-stick pan, add the butter.
Once the butter is golden brown and releasing a nutty aroma, add the olive oil (the oil prevents the butter from burning).
Place the trout, presentation side down first in the hot pan.
Allow a golden colour to develop on the trout, turn over and sear the other side as well.
Only sear one or two trout sides at a time, to prevent from overloading your pan, because this will result in poaching, rather than searing.
Beurre Blanc
Ingredients:
250ml White Wine
180gr Salted Butter, cut into cubes. Keep chilled in the fridge
15ml Cream
Salt and Pepper
Method:
Reduce the white wine by half in a small saucepan.
Whisk the butter into the white wine one block at a time off the heat.
If you find the butter is not melting or taking a long time to melt place your saucepan back onto the heat.
Do not allow boiling as the sauce will separate.
Keep whisking and adding butter off and on the heat until butter has completely melted and incorporated within the sauce.
To serve, add the cream and season, whisk well to combine.
On serving:
Fry the chips, sear the trout and serve with the beurre blanc sauce.
Please post your comments and any food-related questions below. I look forward to hearing from you.