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Receta Auntie's Favourite Fried Fish And Artichokes

Name: Auntie's Favourite Fried Fish And Artichokes
Ingredients: 150 gm Self-raising flour; 3 Tbsp. Snipped chives; 1 dsp white wine vinegar Water Oil for deep-frying; 75 gm Butter; 6 x Vine ripened tomatoes; 1 Tbsp. Brown sugar; 1 dsp balsamic vinegar; 1/2 tsp Crushed chillies; 1 Tbsp. Minced fresh coriander; 40 gm Rocket; 5 Tbsp. Extra virgin extra virgin olive oil; 100 gm Jerusalem artichokes; 2 fl ounce Double cream; 200 gm Frzn broad beans, defrosted A Gernard fish, boned and filleted; 200 gm Greek strained lowfat yoghurt; 1/2 tsp Turmeric A lemon and orange, zest of; 1 Tbsp. Fresh minced tarragon Salt and freshly grnd black pepper

de Global Cookbook

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Ingredientes

150 gm Self-raising flour
3 Tbsp. Snipped chives
1 dsp white wine vinegar Water Oil for deep-frying
75 gm Butter
6 x Vine ripened tomatoes
1 Tbsp. Brown sugar
1 dsp balsamic vinegar
1/2 tsp Crushed chillies
1 Tbsp. Minced fresh coriander
40 gm Rocket
5 Tbsp. Extra virgin extra virgin olive oil
100 gm Jerusalem artichokes
2 fl ounce Double cream
200 gm Frzn broad beans, defrosted A Gernard fish, boned and filleted
200 gm Greek strained lowfat yoghurt
1/2 tsp Turmeric A lemon and orange, zest of
1 Tbsp. Fresh minced tarragon Salt and freshly grnd black pepper

Direcciones

1 For the Batter: Mix the flour with 2 tbsp chives, vinegar and sufficient water to create a thick paste. Heat the oil for deep-frying in a large heavy-based pan.
2 Heat the butter in an ovenproof frying pan. Add in the tomatoes, sugar, balsamic vinegar and crushed chillies.
3 Bring the mix to a simmer and cook in the oven for 12-14 min. Serve with minced fresh coriander.
4 Blend the rocket with 4 tbsp extra virgin extra virgin olive oil, salt and pepper to make a dressing. Cook half the artichokes in boiling salted water for 5-6 min, till just tender, then drain well.
5 Blend the artichokes with cream, salt and pepper to create a smooth sauce. Thinly slice the remaining raw artichokes.
6 Cook the broad beans in boiling salted water for 3-4 min, 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 min till golden brown and cooked through.
8 Mix the Greek lowfat yoghurt with the turmeric and remaining chives. In a large bowl mix the crushed broad beans, raw sliced artichokes, lemon and orange zest and minced tarragon. Season well with salt and black pepper.
9 Serve fish with the artichoke salad, spoon over lowfat yoghurt mix, then drizzle rocket pesto and artichoke sauce around.