Fish and Chips with Basil Oil Recipe

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Fish and Chips with Basil Oil
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Ingredients
35
Count
Nutrition
1410
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. To prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil.
  2. Place 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests.
  3. To make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm.
  4. For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper.
  5. For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm.
  6. To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter.
  7. In a large pot, heat the oil to 350 degrees F.
  8. To prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot.
  9. To serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1410.24 Kcal (5904 kJ)
Calories from fat 607.94 Kcal
% Daily Value*
Total Fat 67.55g 104%
Cholesterol 242.84mg 81%
Sodium 1385.61mg 58%
Potassium 1791.66mg 38%
Total Carbs 112.22g 37%
Sugars 19.43g 78%
Dietary Fiber 18g 72%
Protein 52.58g 105%
Vitamin C 41.8mg 70%
Vitamin A 2.2mg 74%
Iron 40.9mg 227%
Calcium 355mg 35%
Amount Per 100 g
Calories 132.13 Kcal (553 kJ)
Calories from fat 56.96 Kcal
% Daily Value*
Total Fat 6.33g 104%
Cholesterol 22.75mg 81%
Sodium 129.82mg 58%
Potassium 167.86mg 38%
Total Carbs 10.51g 37%
Sugars 1.82g 78%
Dietary Fiber 1.69g 72%
Protein 4.93g 105%
Vitamin C 3.9mg 70%
Vitamin A 0.2mg 74%
Iron 3.8mg 227%
Calcium 33.3mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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