John Myers
Turnip Puree with Coconut and Ginger …
The perfect turnip puree with coconut and ginger … recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh ginger about the size of a thumbnail
- 50 g Desiccated coconut
- 1 tablespoon Sugar
- 100 Milliliters Milk
- 200 g Turnip
- 100 g Potatoes
- Salt
- 1 Cod fillet 130 g
- Lemon juice
- 1 tablespoon Flour
- Pepper and salt
- 1 Egg
- Breadcrumbs
- Desiccated coconut
- Fat for frying
- Peel and finely dice ginger. Mix desiccated coconut with sugar in a saucepan. Add milk and ginger and mix everything together. Bring to the boil briefly and simmer gently on a low flame for 10 minutes. Stir frequently. Pour the whole thing through a sieve. Squeeze the desiccated coconut vigorously.
- Peel the turnip and cut into cubes. Peel the potatoes and also cut them into cubes. Wash both and cook in boiling salted water for about 25 minutes. Pouring off.
- Coconut-ginger – warm milk. Puree the turnips and potatoes. Pour in the milk.
- Let the fish thaw. Rinse and dry with paper towels. Drizzle with lemon juice. To dice.
- Mix the flour with pepper and salt. Whisk the egg. Mix 1/3 breadcrumbs with 2/3 desiccated coconut on a plate. Turn the fish cubes first in the flour, then in the egg and in the coconut – breadcrumbs mixture. Fry in hot fat. Remove excess fat on paper towels.
- Arrange the turnip puree together with the fish cubes on a plate. Garnish as you wish.
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