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.
