| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Seafood | Sami | Ready stead, Emp | 1 | servings |
INGREDIENTS
| 150 | g | Self-raising flour |
| 3 | tb | Snipped chives |
| 1 | Dsp white wine vinegar | |
| Water | ||
| Oil for deep-frying | ||
| 75 | g | Butter |
| 6 | Vine ripened tomatoes | |
| 1 | tb | Brown sugar |
| 1 | Dsp balsamic vinegar | |
| 1/2 | ts | Crushed chillies |
| 1 | tb | Chopped fresh coriander |
| 40 | g | Rocket |
| 5 | tb | Extra virgin olive oil |
| 100 | g | Jerusalem artichokes |
| 2 | fl | Double cream |
| 200 | g | Frozen broad beans; defrosted |
| A Gernard fish; boned and filleted | ||
| 200 | g | Greek strained yoghurt |
| 1/2 | ts | Turmeric |
| A lemon and orange; zest of | ||
| 1 | tb | Fresh chopped tarragon |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and enough water to form a thick paste. Heat the oil for deep-frying in a large heavy-based pan. 2 Melt the butter in an ovenproof frying pan. Add the tomatoes, sugar, balsamic vinegar and crushed chillies. 3 Bring the mixture to a simmer and cook in the oven for 12-14 minutes. Serve with chopped fresh coriander. 4 Blend the rocket with 4 tbsp extra virgin olive oil, salt and pepper to make a dressing. Cook half the artichokes in boiling salted water for 5-6 minutes, until just tender, then drain well. 5 Blend the artichokes with cream, salt and pepper to form a smooth sauce. Thinly slice the remaining raw artichokes. 6 Cook the broad beans in boiling salted water for 3-4 minutes, and roughly crush using the back of a fork. 7 Season the fish with salt and black pepper, dip in the batter and then deep fry for 4-5 minutes until golden and cooked through. 8 Mix the Greek yoghurt with the turmeric and remaining chives. In a large bowl mix the crushed broad beans, raw sliced artichokes, lemon and orange zest and chopped tarragon. Season well with salt and black pepper. 9 Serve fish with the artichoke salad, spoon over yoghurt mix, then drizzle rocket pesto and artichoke sauce around. Converted by MC_Buster. Per serving: 1249 Calories (kcal); 128g Total Fat; (90% calories from fat); 3g Protein; 27g Carbohydrate; 164mg Cholesterol; 627mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 25 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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