| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Nordic |
New, Nordic nosh |
2 |
servings |
INGREDIENTS
| 400 |
g |
Deep fried rabbit fish; (Chimaera) (14oz) |
| 1 |
|
Egg |
| 4 |
tb |
Dark beer |
| 100 |
g |
Plain flour; (4oz) |
|
|
Salt and pepper |
| 400 |
g |
Chopped tomatoes; (skinless) (14oz) |
| 3 |
|
Small; red chilli peppers, |
|
|
; sliced |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Sugar |
| 6 |
|
Garlic cloves; crushed |
| 1 |
|
Paprika; sliced |
| 50 |
g |
Sliced onion; (2oz) |
|
|
Salt; pepper and tabasco |
| 4 |
tb |
Dark beer |
| 6 |
lg |
Cleaned mussels; or 10 small |
|
|
Salt and pepper |
|
|
Shelled prawns or shrimps to serve |
INSTRUCTIONS
HOT TOMATO SAUCE
MUSSELS
Chimeara: Ensure the fish is free from skin and any fatty tissue, and
divide the fish into portions.
To make the dough, pour the beer into a dish with the egg. Add the
flour and stir in well, until the mixture is smooth. Add salt and
pepper to season.
Dip in the fish and place it in a deep fryer for approximately 5
minutes until a light golden colour.
Hot Tomato Sauce: In a pan, gently fry the onion in the olive oil
until soft. Do not burn. Add the chopped tomatoes and other
ingredients and stir. Stirring occasionally, let the sauce boil on
the hob for 30 minutes.
Mussels: Pour the beer into a large pan and bring to the boil. It
should only cover the bottom of the pan. Season with salt and pepper.
Place the mussels in the beer. (They should be sitting in the beer,
not covered). Leave to steam for approximately 5 minutes, however
stir occasionally should they refuse to open. Only serve open mussels.
To plate up, pour the thick, hot tomato sauce on a plate as a bed, and
place the fish on top. Arrange a few mussels and finally garnish with
some fresh, shelled prawns or shrimps and boiled seaweed.
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