Spiced fish and chips with yoghurt pea puree

Name: Spiced fish and chips with yoghurt pea puree
Yield: 10
Ingredients: 500.0ml Water cold; 13.0g Knorr Professional Vegetable Jelly Bouillon 800g; 300.0g Plain flour; 90.0g Knorr Professional Patak's Korma Paste 1.1kg; 390.0ml Water cold; 1700.0g Potatoes; 525.0g Frozen peas; 175.0ml Low Fat plain yogurt; 2.0g Chilli flakes; 150.0g Plain flour

Try out this Chef Hacks recipe! Get a spiced twist on the classic fish and chips dish with Paste. The fresh taste of the yoghurt pea puree creates a great summer dish.

...

Advance Preparation:

Water cold 500.0 ml
Knorr Professional Vegetable Jelly Bouillon 800g 13.0 g

Knorr Professional Vegetable Jelly Bouillon 800g

Order product Product Specification

Spiced Batter:

Plain flour 300.0 g
Knorr Professional Patak's Korma Paste 1.1kg 90.0 g

Knorr Professional Patak's Korma Paste 1.1kg

Order product Product Specification
Water cold 390.0 ml

Triple cooked potato wedges:

Potatoes 1700.0 g

Yoghurt pea puree:

Frozen peas 525.0 g
Low Fat plain yogurt 175.0 ml
Chilli flakes 2.0 g

Frying the fish:

Plain flour 150.0 g

Pub Food

Fish/seafood

Main courses

Try out this Chef Hacks recipe! Get a spiced twist on the classic fish and chips dish with Paste. The fresh taste of the yoghurt pea puree creates a great summer dish.

...

Preparation

Advance Preparation:
- Make up the KNORR Professional Vegetable Bouillon by boiling the water and whisking in the jelly.
- Check that the fish has been scaled, pin boned and cut into 150g portions
Spiced Batter:
- Whisk together the KNORR Patak's Korma Paste, plain flour and water until a smooth batter is formed.
Triple cooked potato wedges:
- Wash the potatoes.
- Cut them into equal sized wedges.
- Leave them in cold water for 1 hour.
- Blanch them in boiling water for 5 min. and then drain.
- Put the wedges into the deep fat fryer for 5 min. at 120°C. Then remove and drain.
- When ready to serve, cook the wedges at 180°C until crisp and golden.
Yoghurt pea puree:
- Put the peas into the boiling vegetable stock for 1 min.
- Drain the peas and retain the stock.
- Put the peas, yoghurt, chilli flakes and 90mls of the vegetable stock into a blender and pulse blend until you have a textured puree.
- Keep hot until required.
Frying the fish:
- Put the remaining flour in a deep tray.
- Add the cod pieces and coat them evenly.
- Take each cod piece and place into the batter and coat them.
- Gentle place the cod in the fryer at 180°C taking care that they don't stick together and fry until cooked.
- Drain on a wire rack then serve immediately.
To Serve:
- Put the spiced pea puree on the plate alongside the battered cod.
- Add a portion of potato wedges, wedge of lemon and rocket salad

Pub Food

Fish/seafood

Main courses

Thank you

Spiced fish and chips with yoghurt pea puree

Ingredients