Ashley Wright
Contents
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Ingredients
For the curry ice cream:
- 375 ml Milk
- 375 ml Cream
- 0,5 Pc. Vanilla pod
- 2 tbsp Madras curry
- 1 tbsp Sugar
- 5 Pc. Egg yolk
For the lightning smoked fish sous vide:
- 500 g Char fillet
- 3 tbsp Liquid smoke
- 1 tbsp Smoked salt
- 2 tbsp Maple syrup
- Freshly ground pepper
For the smoked fish samosas:
- 300 g Smoked eel
- 100 g Frozen peas
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 300 g Parsnips
- 1 Pc. Floury potatoes
- Salt and pepper
- 1 tbsp Butter
- 2 tbsp Clarified butter
- 2 Pc. Eggs
- 1 packet Filo pastry
- Flour
Instructions
Curry ice cream:
- First, cut open the vanilla pod with a sharp knife and scrape out the pulp. Briefly bring the milk, cream, vanilla pulp, vanilla pod and the curry powder to the boil in a saucepan and then let it steep for 10 minutes.
- In the meantime, beat the egg yolks with the sugar in a bowl over the hot water bath with a hand mixer or whisk until foamy and then slowly pour in the curry, milk and cream mixture in a thin stream. Then let the finished ice cream cool completely in the refrigerator and finally let it freeze in an ice cream maker.
- To serve, form two ice cream cams with two tablespoons per plate. To save time when serving, the cams can also be prepared and then individually frozen until they are used. (Alternatively, the ice cream mass can also be frozen in a suitable container. However, it should be noted that the ice must be stirred regularly (every hour) with a whisk to avoid the formation of ice crystals!)
Blitz Smoked Fish Sous Vide:
- Cut the fish into 5 even slices and place them in a vacuum bag. Make the marinade from liquid smoke, smoked salt, maple syrup and some freshly ground pepper and then add it to the fish in the bag.
- Vacuum the prepared fish and leave to marinate in the refrigerator overnight. To finish, cook the vacuum-sealed fish in a water bath at 46 ° C for 25 minutes. Take the finished fish out of the marinade and arrange immediately on the plates.
Smoked fish samosas:
- Peel the parsnips and potatoes, chop them roughly and then simmer in enough salted water for about 20 minutes. Then mash the parsnip-potato mixture as finely as possible with a pounder or fork.
- Remove the skin and bones from the smoked eel and pluck the meat into small pieces. Peel the onion, dice it finely and fry it in butter over medium heat. As soon as the onion has turned slightly translucent, squeeze in the garlic and add the smoked eel and peas and fry briefly. Finally add the mashed parsnip and potato mixture and season with salt and pepper. If the mixture is still too moist, stir in a little flour.
- Carefully unroll the filo dough and cut the leaves into narrow strips approx. 8 cm wide. Whisk the eggs and brush the strips of dough with them. Place about 1 teaspoon of the fish filling on one end of the dough strip and then fold the strip out into triangular samosas. The prepared samosas can be stored in the refrigerator until they are ready.
- To finish, preheat the oven to 190 ° C hot air and melt the clarified butter in a small saucepan. Place the samosas on a baking sheet lined with baking paper, brush with the clarified butter and then bake for about 10-15 minutes until they are crispy and lightly browned.
Nutrition
Serving: 100gCalories: 184kcalCarbohydrates: 6.6gProtein: 8.6gFat: 13.8g
