Ingredients

Goujons:
Four fingers of fish per person: Seasonal, sustainable locally caught white fish e.g. cod or plaice or whiting.
1/2 pint Beer (we use Three Legs Pale Ale (Sussex)
1/2 pint Self raising flour (we use unprocessed heritage wheat flour from Bread for Life – Newhaven)
Teaspoon of Chopped parsley (we use Pea pod organic farm)
Salt to taste – Maldon flakes (Essex)

Ciabatta
1kg Flour ( we use unprocessed heritage wheat flour from Bread for Life – Newhaven)
20g salt (Maldon flakes (Essex))
10g fresh yeast
930ml warm water

Crisps
1 Carrot
1 Parsnip
1 Celeriac
1 large potato


Mayonnaise
75g of local free range egg yolks
20g apple cider vinegar
45g Coleman’s English mustard
750ml British rapeseed oil
splash of water
salt

Tartare Sauce
300g of above Mayonnaise
2 large Gherkins
100g Capers
Dessert spoon chopped Parsley

Coleslaw
600g of above Mayonnaise
Half a white cabbage
2 red onions
2 large carrots
1 celeriac
Dessert spoon parsley

Introduction

We chose this recipe as it is a favourite on our menu at The Crown Hastings. It is as homemade and seasonal as we can be, and it showcases the best of local produce.

Method

Goujons:

– Whisk together all the ingredients for the batter
– Cut fish fillets into finger sized goujons.
– Dredge in flour
– Dip in batter mix
– Fry in a deep fat fryer at 190C or shallow fry in a pan until golden brown.
– Season with salt.

Ciabatta:

– Mix the yeast with a splash of the water until evenly dissolved.
– Add the flour and salt
– Slowly add the remaining water and mix by hand thoroughly.
– Line a mixing bowl with rapeseed oil
– Tip dough mixture into oiled mixing bowl and fold 4 times. Cover.
– After 40 minutes, fold 4 more times. Repeat this process 2 more times.
– Tip the dough onto a floured work surface and divide equally into 6 portions.
– Shape into long loaves, folding the bottom of the floured base onto the top.
– Bake in a preheated oven at 190C for 15 minutes.

Crisps:

– Peel the vegetables and slice thinly on a Japanese mandolin
– Deep fat fry at 150C until golden brown
– Place on a paper towel to drain away the excess oil and season with salt.

Mayonnaise:
(for both the tartare sauce and coleslaw)

– Add the egg, vinegar and mustard to a food processor.
– Emulsify the mixture by adding a very small trickle of oil.
– The rate at which the oil can be added can gradually increase until all the oil is emulsified.
– Add a couple of cubes of ice if you split the mixture, it should come back together.
– Add a splash of water if the mixture is too thick to be processed by the food processor.
– Add salt to taste.

Tartare sauce:

– Roughly chop the gherkins, parsley and capers.
– Stir into the mayonnaise.

Coleslaw:

– Thinly slice the white cabbage, removing the stalk, so that it falls into ribbons.
– Thinly slice the red onion
– Julienne the carrots using a Japanese mandolin
– Peel the celeriac. Julienne the celeriac using a Japanese mandolin.
– Combine the vegetables with some chopped parsley and the rest of the mayonnaise. Season.

To serve:

– Cut open the fresh ciabatta and liberally spread tartare sauce on the bottom half.
– Layer some seasonal crisp lettuce on top of the tartare sauce
– Add the battered fish goujons to create the sandwich.
– Serve with the root vegetable crisps and a ramekin of the coleslaw.

Celebrates local
Celebrates local
Sources fish sustainably
Sources fish sustainably
https://thesra.org/members/the-crown-hastings