Norwegian Frozen at Sea Haddock, fried in a spiced poppadum crumb, with masala chickpeas, burnt lime and fennel and red onion salad.

Seafood from Norway

Seafood from Norway

Standard Supplier 25th May 2021
Seafood from Norway

Seafood from Norway

Standard Supplier

Norwegian Frozen at Sea Haddock, fried in a spiced poppadum crumb, with masala chickpeas, burnt lime and fennel and red onion salad.

10 min

Simon Hulstone cooks Norwegian Frozen at Sea Cod or Haddock, fried in a spiced poppadum crumb, with masala chickpeas, burnt lime and fennel and red onion salad.

Ingredients

Cod or Haddock

  • 2 FAS fillets of COD or Haddock, tempered and skin and any bones removed 4 uncooked poppadums 200g panko 10g curry powder 150g plain flour 2 eggs 100ml milk

Chick Peas

  • 400g cooked chickpeas 1 shallot peeled and sliced fine 30g kerala curry powder 30g golden raisins, soaked 200ml chicken stock 10g fresh coriander

Salad

  • 1 red onion 1 head of fennel Slat Fennel pollen Micro coriander 3 limes

Method

Cod or Haddock

Mix the curry powder through the flour and season the fish with any excess curry powder, dip the fish into the flour coating all of the fish dust off excess, mix the eggs with the milk and then dip the cod into this.

Poppadum Crust

The poppadums need to be blended quickly but only roughly you want to see pieces of them when cooked. Mix the poppadums with the panko and then dip the fish into and coat well. Set your fryer at 180c

Chick peas

Sweat off the shallots and then add the curry powder, cook without colour , add the chickpeas and then the chicken stock and sultanas, cook until stock has reduced and glazed the peas, finish with chopped fresh coriander.

The salad

Using a mandolin or meat slicer thinly slice both the fennel and onion, season and leave for 2 minutes, mix the fennel pollen through and check seasoning, possibly add a squirt of lime juice or zest.

To serve

Fry your fish until golden, season and dust with a touch of curry powder, warm up the peas and serve in a neat pile, the salad also, grill the lime on a hot stove top until golden, garnish with the micro coriander and serve.

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